Made with diced tomatoes and green chile peppers, this quick and easy chicken piquant is a spicy crowd-pleasing dish that's perfect for weeknight dinners.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
242 Calories
Recipe Instructions
Step 1
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
Step 2
Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 garlic cloves, crushed
1 (16 ounce) package boneless, skinless chicken breast tenders
0.5 cup all-purpose flour
0.25 cup diced sweet pickles
0.5 teaspoon Creole seasoning (such as Tony Chachere's®)
