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Chicken In Creole Tomato Cream Sauce
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- #62546
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
8 boneless, skinless chicken breast halves
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
3 cloves garlic, peeled and minced
4 medium tomatoes, peeled seeded and finely chopped
1/2 cup whipping cream
1/4 cup dry vermouth
2 tablespoons oyster sauce
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons Louisiana or Asian chili sauce
1 teaspoon sugar
directions
Flatten chicken between two pieces of plastic to 1/4-inch thickness.
In a shallow pan combine flour, salt and pepper. Lightly dredge chicken in flour mixture until evenly coated; shake off excess flour.
Heat a large, non-stick skillet over medium-high heat. When pan is hot, add olive oil and butter. When butter begins to sizzle but before it browns, add chicken and cook until thoroughly cooked and golden on both sides, about 8 minutes (do not crowd pan; cook in batches if necessary).
Remove chicken from pan and hold warm. Discard all but 2 tablespoons oil from pan. Set pan over medium-high heat and add garlic. Saute 30 seconds, then stir in tomatoes, cream, vermouth, oyster sauce, oregano, thyme, chile sauce and sugar. Bring to a boil and cook, stirring frequently, until sauce thickens, about 5 minutes.
Spoon sauce over chicken and serve.
added by
pistachioicecream
nutrition data
293 calories, 12 grams fat, 14 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
May 29, 2008
Absolutely fabulous. I make this dish with half the chicken but keep all the rest of the ingredients the same so there is a lot of sauce left over for on pasta or rice. Its a regular in my dinner rotation now.
February 19, 2007
Awesome, absolutely AWESOME! The "Creole" tomato cream sauce is divine. In fact, you'll probably want to double it! Don't omit any of the sauce ingredients - the combination is what makes this perfect.