SERVES 4
TOTAL TIME: 45 minutes
Creole seasoning is a spicy blend of salt, paprika, cayenne, thyme, garlic, and other herbs and spices. Chorizo and kielbasa work well in place of andouille. Be careful not to overcook the chicken in step 3 or it will taste dry.
|
3 |
tablespoons vegetable oil |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
3 |
teaspoons Creole seasoning |
|
8 |
ounces andouille sausage, sliced ½ inch thick |
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3 |
celery ribs, sliced thin |
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1 |
onion, chopped |
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1 |
red bell pepper, stemmed, seeded, and chopped |
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¼ |
cup all-purpose flour |
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4 |
garlic cloves, minced |
|
2 |
cups low-sodium chicken broth |
|
Salt and pepper |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with 2 teaspoons Creole seasoning. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add remaining 2 tablespoons oil, sausage, celery, onion, and bell pepper to now-empty skillet and cook over medium heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and remaining 1 teaspoon Creole seasoning and cook until fragrant, about 1 minute. Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps.
3. Add browned chicken with any accumulated juices, cover, and simmer gently until chicken registers 160 degrees and sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste and serve.