Quick Chicken Creole
|Broiler fryer chicken breast||2 (Use Whole)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Seasoned stewed tomatoes||1 Pound (1 Can)|
1. Have butcher bone chicken breasts. Remove skin. Cut each breast half into 10 or 12 strips.
2. Melt butter in skillet over high heat. Add chicken and onion. Sprinkle with salt, pepper, and flour. Cook, stirring constantly, for 5 minutes.
3. Add stewed tomatoes and Tabasco. Stir. Reduce heat to medium; cover with vac-control valve closed and cook 2 minutes longer.
4. Serve over hot cooked rice.