Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Breasts New Orleans-Style
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 teaspoon jambalaya seasoning
1 teaspoon dry ground sage
1/4 cup chopped cilantro
1 teaspoon ground oregano
1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 sliced green and red bell peppers
1 onion, sliced
4 cloves garlic, thinly sliced or chopped
2 tablespoons raspberry vinegar
1/4 cup golden raisins
salt and pepper, to taste
6 whole chicken breasts, sliced as for fajitas
2 carrots, peeled, julienne cut and finely chopped
1/2 pound sliced mushrooms
olive oil to taste
1/2 cup dry sherry
2 Idaho potatoes, peeled and sliced (optional)
cooked white rice, for serving
directions
In a big heavy skillet, add olive oil. Add the sliced green and red peppers, onion and wine. Add the sliced chicken breasts, the seasonings, including the jambalaya seasoning, Worcestershire, and some sugar.
Add the garlic, cilantro, parsley, sage, oregano, mushrooms (sliced), raspberry vinegar, raisins, carrots and the potatoes.
Cook covered on low heat for at least 1 hour until the chicken is very tender and the sauce has consistency, flavor and a delightful aroma.
Serve over white rice and with the salad.
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nutrition data
260 calories, 2 grams fat, 25 grams carbohydrates, 30 grams protein per serving. This recipe is low in fat.
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