This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cajun Creole Chicken Skillet
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- #113674
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 boneless skinless chicken breast halves
2 tablespoons butter
1/2 cup bell pepper, diced
1/2 cup red onion, diced
2 stalks celery, including leaves, chopped
salt and pepper
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/2 tablespoon Cajun spice blend
1/2 tablespoon minced garlic
1/2 tablespoon Creole mustard or stoneground mustard
1 can (16 ounce size) diced tomato with oregano, garlic, basil
directions
Heat skillet with butter on medium heat. Salt and pepper both sides of meat. Brown chicken breasts evenly on both sides and set aside on a plate, keep warm.
Place diced and chopped veggies in skillet with drippings of chicken and butter til veggies are soft and aromatic!
Keep heat on medium. Add allspice, clove, Cajun blend and mustard. Stir to blend.
Add diced tomato and garlic. Heat over medium heat. Stir occasionally, continuing to blend flavors!
Heat through as sauce thickens. Advance heat a little if needed.
When sauce is thickened, add chicken breasts back to sauce and spoon over and smother chicken.
Continue to heat through and merry the flavors with the meat.
Serve with yellow rice blend (Saffron) IT's So Delicious!
added by
kathiecooks
nutrition data
Nutritional data has not been calculated yet.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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