Apr 292016
 

Here is a great Creole Italian chicken dish. It is light and refreshing. This is excellent with a side of pasta.

4 boneless, skinless Chicken Breast

2 ounces Olive Oil

1 medium Onion, sliced

1 16-ounce can Artichoke Hearts, drained

3 cups Chicken Stock

1/4 teaspoon fresh Basil, chopped

1/4 teaspoon fresh Oregano, chopped

1 cup Milk

2 Eggs

1 cup Flour

Creole Seasoning

Beat together eggs and milk. Season flour with Creole seasoning. Dip each breast into egg wash and let drain. Dredge breast in flour and shake off excess. Heat olive oil over medium heat. Cook chicken until coating is golden brown. Remove from pan and keep warm. Add onions and artichokes to pan. Sauté lightly until onions are translucent. Add the chicken stock to the vegetables and simmer for about 10 minutes on low heat or until the stock has reduced by 2/3rds. Add basil and oregano to the sauce then season with creole seasoning. Place a breast in a place and ladle the sauce over each. Serve.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.