RCI-MT.004.0162.001
Chicken Breasts with Creole Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- chicken breasts skinned and boned6 unit
- ¼ cup
- 2 tablespoons
- ½ teaspoon
- ½ cup
- ½ cup
- 1 clove
- ½ cup
- 2 tablespoons
- 1 cup
- can tomatoes undrained16 ounce
- 6 ounce
- 1 tablespoon
- 2 teaspoons
- ¼ teaspoon
- ½ teaspoon
Method
1
Pat the skinned and boned chicken breasts dry with paper towels and season lightly with salt and black pepper on both sides.
2
Heat ¼ cup oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and sear for 4-5 minutes per side until golden brown.
10 minutes
3
Drizzle the seared chicken with lemon juice and sprinkle with paprika, then transfer to a plate and set aside.
4
In the same skillet, heat 2 tablespoons oil over medium heat and add the chopped celery, sliced green onions, minced garlic, and chopped green pepper.
5 minutes
5
Sauté the vegetables for 3-4 minutes, stirring occasionally, until softened and fragrant.
6
Stir in the tomato paste and cook for 1-2 minutes, then add the undrained canned tomatoes, water, sugar, Worcestershire sauce, Tabasco sauce, and ground cumin.
2 minutes
7
Bring the sauce to a gentle simmer, then nestle the seared chicken breasts into the sauce.
2 minutes
8
Reduce heat to medium-low and simmer the chicken in the Creole sauce for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
18 minutes
9
Taste the sauce and adjust seasoning with additional salt, black pepper, or Tabasco as needed for heat and balance.
10
Serve the chicken breasts with the Creole sauce spooned generously over the top, accompanied by rice, grits, or crusty bread to soak up the sauce.