Tuesday, February 9, 2010

Chicken Creole

Printable Recipe

Chicken Creole

2 cups chicken breasts, cubed
6 oz. sliced mushrooms
1 clove garlic, chopped
1/2 green pepper, chopped
1/2 cup onion, chopped
1 cup water
1 can tomatoes, undrained
1 can tomato sauce
1 bay leaf
1/8 tsp. cayenne pepper
2 Tbsp. corn starch
1 tsp. sugar
1 1/2 Tbsp. cold water
1 can medium black olives

Heat olive oil in pan. Add chicken, seasoned with salt and pepper. Cook for about 5 minutes then add mushrooms. Cook until chicken is cooked through. Remove chicken and mushrooms from pan. Add garlic, green pepper, and onion to pan. Saute. Add water, tomatoes, tomato sauce, salt, pepper, bay leaf, and cayenne pepper. Simmer for about 15 minutes. In a small bowl, combine corn starch, sugar, and cold water. Mix until it's a smooth paste. Stir into sauce. Add chicken, mushrooms, and olives. Heat through. Serve over rice and top with parmesan cheese.

Serves 6

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