Sauteed Cajun Chicken With Chili Cream Sauce

5m
Prep Time
15-20m
Cook Time
20m
Ready In


"Another one of those simple quick dinner. This recipe I found in an Old El Paso cookbook. It is extremely easy and inexpensive, and I have lightened it up - as far as the calories go. I love to serve this over a creole style rice with red beans."

Original is 4 servings
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (347.1 g)
  • Calories 341.5
  • Total Fat - 13.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 107.1 mg
  • Sodium - 689.7 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.5 g
  • Protein - 38.5 g
  • Calcium - 69.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Chicken ... I prefer to marinate my chicken, but it isn't necessary; but, if you have the time, it is worth it. Even 30 minutes gives the chicken extra flavor. You can marinate up to 8 hours. Add the cajun seasoning (or creole) to the chicken and rub in on all sides. Make sure to rub it in good. Chicken breasts work great for this, but chicken thighs are also very good. If you use thighs, don't marinate more than 4 hours as they are quite a bit thinner.

Step 2

Sauce ... As the chicken cooks, make the sauce. Add the soup, water, green chilies, peppers, onions, and lime juice to a small pot and bring to a light boil. Then reduce to a simmer on low and let it cook as the chicken is cooking (at least 5-7 minutes). Right before serving, stir in the sour cream.

Step 3

Chicken ... Add the oil to a large saute pan (non stick is preferred for this) and bring to medium high heat. Add the chicken and saute both sides until golden brown. Cooking time will vary according to the thick

Step 4

Finish and Serve ... Add your rice (if you decide to make that) to a serving platter and top with the chicken, and top with the green chili sauce. Ganish with fresh lime slices to squeeze over the chicken. ENJOY!

Tips


No special items needed.

0 Reviews

You'll Also Love