Skillet Creole Chicken Fricassee

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Published in cook's country magazine, dec/jan 2007. you can substitute chorizo or kielbasas for the andouille sausage. serve over rice. note: there are several good recipes posted on recipezaar for creole seasoning.

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Steps

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Halve each chicken breast crosswise pat chicken dry with paper towels and sprinkle with 2 teaspoons creole seasoning.

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Cook sausage in large nonstick skillet over medium-high heat until browned , about 5 minutes.

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Transfer sausage to paper towel-lined plate , leaving fat in skillet.

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Cook chicken in sausage fat until browned , about 2 minutes per side.

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Transfer to plate with sausage.

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Add oil , onion , celery , and pepper to now-empty skillet and cook until lightly browned , about 5 minutes.

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Add garlic and cook until fragrant , about 30 seconds.

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Stir in flour and remaining teaspoon creole seasoning and cook until four begins to brown , about 1 minute.

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Slowly stir in broth until smooth.

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Return chicken and sausage to skillet.

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Cover and simmer until chicken registers 160f , about 10 minutes.

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Serve over rice.

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Ingredients

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boneless skinless chicken breasts, creole seasoning, andouille sausages, vegetable oil, onion, celery ribs, red bell pepper, garlic cloves, all-purpose flour, low sodium chicken broth