Creamy Cajun Chicken Skillet

Cooking.Outdoors's picture

Apr. 17, 2014

Creamy, spicy, full of tender chicken, onions, mushrooms and red bell peppers, cooked outdoors in a cast iron skillet on the New Camp Chef Somerset III Patio Stove! A perfect combination of outdoor cooking magic! I paired mine Creamy Cajun Chicken Skillet recipe with some old-fashioned Mixed Greens and Red Bean Rice!

Ingredients

Skinless boneless chicken breast 2 , cut into cutlets
Creole seasoning 2 Tablespoon (Tony Chachare's)
Celery stalk 1 , chopped
Green onions 2 , chopped
Yellow onion 1 , sliced into half ringlets
Red bell pepper 1 , sliced
Crimini mushroom 6 , quartered
Heavy cream 3/4 Cup (12 tbs)
White wine 1 Cup (16 tbs) ((((Chardony))))
Salt & pepper To Taste
Butter 1/8 Cup (2 tbs) ((((1/4 stalk))))
Extra virgin olive oil 3 Tablespoon

Directions

GETTING READY

1. Season the cutlets with creole seasoning for a couple of hours.

MAKING

2. Heat up a skillet on medium heat. Put a little butter and a little oil in the skillet followed by chicken. Cook the chicken until brown and thorughly cooked.

3. Pour in more oil and butter in the skillet and saute onions.

4. Add red bell peppers and then saute with salt, pepper and creole seasoning. Cook for a minute or so and then add mushrooms. Finally throw in some green onions and cook the vegetables until al dente.

5. Add chicken to the skillet. Pour in wine over the vegetables and chicken and let it cook until it is reduced to half. Add heavy cream and let the chicken simmer in it until the sauce is thick.

6. Finally add butter to add some sheen to the sauce.

SERVING

7. On a platter serve creamy chicken with mixed greens and red bean rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 511Calories from Fat 312

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 175 mg7.29%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet