Chicken Creole with Chile Cream Sauce
What You’ll Need
1 1/4 pounds skinless, boneless chicken breast halves
2 teaspoons Catch a Fire Cajun Seasoning
1 tablespoon Extravagonzo Red Chili Culinary Oil
1 can (10 1/2 ounces) Condensed Cream of Chicken Soup
1/2 cup water
1 can (4.5 ounces) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
2 teaspoons Catch a Fire Cajun Seasoning
1 tablespoon Extravagonzo Red Chili Culinary Oil
1 can (10 1/2 ounces) Condensed Cream of Chicken Soup
1/2 cup water
1 can (4.5 ounces) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
How to Make It
- Season the chicken with the Catch a Fire Cajun Seasoning.
- Heat the Extravagonzo Red Chili Culinary Oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
- Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
- Stir in the sour cream and cook until the mixture is hot and bubbling.
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