Ingredients for Skillet Creole Chicken Fricassee
- Boneless Skinless Chicken Breasts
- 3 teaspoons Creole seasoning
- Andouille Sausages
- Vegetable Oil
- 1 medium onion, chopped
- Celery Ribs
- Red Bell Pepper
- Garlic Cloves
- All Purpose Flour
- Low Sodium Chicken Broth
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How to Make Skillet Creole Chicken Fricassee
- Halve each chicken breast crosswise. Pat 2 chicken breasts (about 1 pound total) dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
- Cook 1/2 pound andouille sausage, sliced into 1/2-inch thick rounds, in a large nonstick skillet over medium-high heat until browned, about 5 minutes.
- Transfer sausage to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add 1 tablespoon olive oil to the skillet if needed. Cook the chicken in the sausage fat (or oil) until browned, about 2 minutes per side.
- Transfer chicken to the plate with the sausage.
- Add 1 medium onion, chopped, 2 celery stalks, chopped, and 1 green bell pepper, chopped, to the now-empty skillet and cook until lightly browned, about 5 minutes.
- Add 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.
- Stir in 2 tablespoons all-purpose flour and the remaining 1 teaspoon Creole seasoning and cook until the flour begins to brown, about 1 minute.
- Slowly whisk in 1 1/2 cups chicken broth until smooth.
- Return the chicken and sausage to the skillet.
- Cover and simmer until the chicken registers 160°F (71°C) on an instant-read thermometer, about 10 minutes.
- Serve the Skillet Creole Chicken Fricassee immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
14g
Fat
38g
Carbs
5g
