Quick and Easy Chicken Piquant
This recipe is a variation on traditional chicken piquant, which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
This recipe is a variation on traditional chicken piquant, which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
Ingredients
-
½ cup all-purpose flour
-
½ teaspoon Creole seasoning (such as Tony Chachere's)
-
1 (16 ounce) package boneless, skinless chicken breast tenders
-
1 tablespoon olive oil
-
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
-
¼ cup diced sweet pickles
-
2 tablespoons red wine vinegar
-
2 tablespoons drained capers
-
2 garlic cloves, crushed
Method
-
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
-
Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
