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Name: Chicken Creole
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/8 cup olive oil; 3 1/2 pounds Chicken breasts boneless and skinless; 28 ounces Tomatoes canned, whole, drained; 1 teaspoon salt; 1/8 teaspoon Black pepper; 1/8 teaspoon Cayenne pepper; 1 teaspoon Dried thyme; 1 tablespoon Fresh parsley chopped; 1 extra large Bay leaf; 3 clove Fresh garlic, peeled minced; 1/2 cup Shallots minced; 1/2 cup Green pepper green belll; 1 tablespoon rice flour; 1/2 cup Dry white wine; 2 tablespoon Butter

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INGREDIENTS

1/8 cup olive oil
3 1/2 pounds Chicken breasts boneless and skinless
28 ounces Tomatoes ; canned, whole, drained
1 teaspoon salt
1/8 teaspoon Black pepper
1/8 teaspoon Cayenne pepper
1 teaspoon Dried thyme
1 tablespoon Fresh parsley chopped
1 extra large Bay leaf
3 clove Fresh garlic, peeled ; minced
1/2 cup Shallots minced
1/2 cup Green pepper ; green belll
1 tablespoon rice flour
1/2 cup Dry white wine
2 tablespoon Butter

Servings

INSTRUCTIONS

In a separate pan, melt 1 tbsp. butter. Add shallots and bell pepper. Simmer until slightly bowned. Blend in the flour and wine. Cook or 2 minutes, then add to the tomato sauce mixture. Return the chcken to the sauce. Covwr and simmer for 45 minutes, sitrring often to prevent the chicken from sticking.

NOTES

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Chicken Creole

1/8 cup olive oil
3 1/2 pounds Chicken breasts boneless and skinless
28 ounces Tomatoes canned, whole, drained
1 teaspoon salt
1/8 teaspoon Black pepper
1/8 teaspoon Cayenne pepper
1 teaspoon Dried thyme
1 tablespoon Fresh parsley chopped
1 extra large Bay leaf
3 clove Fresh garlic, peeled minced
1/2 cup Shallots minced
1/2 cup Green pepper green  belll
1 tablespoon rice flour
1/2 cup Dry white wine
2 tablespoon Butter

heat oi in large frying pan over medium heat.  add chicken pieces and brown all sides.  Remove rom pan and set aside.  In same skillet add tomatoes and 1 tbsp. butter.  Simmer uncovered for 10 minutes, stirring occasionally.  Season iwht salt, pepper and cayenne.  Simmer for 10 more minutes, then add thyem, parsley, bay leaf and garlic.  Simmer for 10 minutes, util sauce is thick.
In a separate pan, melt 1 tbsp. butter.  Add shallots and bell pepper.  Simmer until slightly bowned.  Blend in the flour and wine.  Cook or 2 minutes, then add to the tomato sauce mixture.  Return the chcken to the sauce.  Covwr and simmer for 45 minutes, sitrring often to prevent the chicken from sticking.

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Nutrition

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Serving Size: 1 Serving (662g)
Recipe Makes: 4 Servings

Calories: 607
Calories from Fat: 141 (23%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2g
Cholesterol 247.4mg		76 %
Sodium 318.6mg		11 %
Potassium 1615.6mg		43 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 13.6g
Protein 94.6g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 607

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