Chicken is quick and easy to prepare and with the availability of individually flash frozen chicken breasts, cooking is simplified because you can choose the amount you want to cook. Many producers also make available “quick cooking, “even cooking” or “thin” breasts which are perfect for stove top meals. This somewhat spicy stove top chicken dish is pretty and can be switched up based on your preference. If you have cooked onion and green pepper in your freezer, just thaw it and heat it in a saucepan, adding the flour and following the sauce directions from there.
Creole Chicken in Green Chili Cream Sauce
- 1.5 lbs. chicken breasts, thawed
- 3 Tbsp. olive oil
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 2 Tbsp. flour
- 2 tsp. Creole seasoning (like Tony Cachere’s)
- 1-1/2 tsp. chicken bouillon granules
- 1-1/2 cups milk
- 1- 4 oz. can green chilies, diced
- 1 tsp. lemon juice
- 1/4 cup sour cream
- Cooked rice for serving
Heat 2 Tbsp. olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through. In a separate pan, cook pepper and onion in remaining olive oil until tender. Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly. Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked. When chicken is cooked, pour sauce over chicken and serve over rice.
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