Lemon Creole Chicken Breast Over Brown Rice

This recipe uses a modification of the Creole type sauce, using a lemon flavoring in place of the more commonly used tomato flavored sauce. The techniques for preparing this dish are very similar to those used in Louisiana cooking: You saute' the onion, green pepper, celery and garlic in oil, then remove and saute the chicken in the same skillet, then de-glaze with chicken stock or water and simmer to thicken. The thickener here is corn starch but you could use flour or you could go the gumbo route and use okra as the thickener. It will be delicious whatever way you do it.

Ingredients

1 skinless, boneless chicken breast cut into bite sice pieces
3 tablespoons olive oil
1 medium yellow onion, chopped
1 stalk celery, chopped
1 medium green pepper, de-stemmed, seeds removed and chopped
1 clove garlic, peeled and minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1/2 bay leaf
3 tablespoons lemon juice
1 cup water
1 tablespoon corn starch

Instructions

1 - Saute the onion, celery, green pepper, and garlic in olive oil until just tender.
2 - Remove vegetables and set aside.
3 - Add chicken to same skillet and saute' for 3 - 4 minutes.
4 - Add back the vegetables, add seasonings and deglaze the pan and lemon juice.
5 - Mix the corn starch with 2 or 3 tablespoons of water and add, with stirring.
6 - Simmer for 10 - 15 minutes

Serve over cooked long grain brown rice, or if you prefer, use a cooked pastaq in place of the rice.

About this Author

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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