Monday, April 1, 2013

Chicken Creole with Chile Cream Sauce

'Chicken Creole with Chile Cream Sauce'
Source: Adapted from Campbell's Kitchen


3-4 boneless chicken breast halves 
2 teaspoons Creole or Cajun seasoning 
1 tablespoon olive oil 
1 can Cream of Chicken Soup
1/2 cup water 
1 can chopped green chiles (4.5 oz)
1 teaspoon lime juice 
1/4 cup sour cream 


1. Season the chicken with the Creole seasoning.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until well browned on both sides (3-5 minutes per side).

3. Stir the soup, water, chiles and lime juice in a medium bowl. Add the mixture to the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the chicken is cooked through.

4. Stir in the sour cream and cook until the mixture is hot and bubbling.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife