This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
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 the flour mixture, shaking of excess.
Step 2
Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Ingredients
½ cup all-purpose flour
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
½ teaspoon Creole seasoning (such as Tony Chachere's®)
1 (16 ounce) package boneless, skinless chicken breast tenders
