Pan Seared Chicken in Creole Sauce

Pan Seared Chicken in Creole Sauce

 

 

ACC 2009 Competition

Amanda Gray

1^st place winner

 

 2 Tbsp canola oil 30 mL

1 small onion, diced 1

1 rib celery, diced 1

½ yellow pepper, diced 1/2

½ green pepper, diced 1/2

2 garlic cloves, minced 2

1 can (28 oz/796 mL) whole tomatoes 1

2 Tbsp tomato paste 30 mL

1 tsp sugar 5 mL

1 tsp paprika 5 mL

½ tsp salt 2 mL

¼ tsp black pepper 1 mL

¼ tsp dry red pepper flakes 1 mL

1 tsp oregano 5 mL

1 bay leaf 1

1 tsp fresh thyme 5 mL

2 Tbsp canola oil 30 mL

4 chicken breasts 4

Preheat oven to 375 F (190 C)

1. Heat canola oil in a large saucepan.  Sauté onion, celery, and yellow and green pepper for 2 – 3 minutes, until softened.   Add garlic and cook 1 minute longer.  Add tomatoes, cutting into smaller pieces with kitchen shears.  Add tomato paste. Stir to mix ingredients and bring to a boil. Reduce heat to a slow simmer.
2. Add sugar, paprika, salt, pepper, red pepper flakes, oregano, bay leaf and fresh thyme. Stir to combine and continue to simmer for 30 minutes.
3. Heat canola oil in a large oven proof frying pan. Sear chicken breasts, about 2 minutes per side or until dark golden in colour. Transfer oven proof fry pan to oven.  Cook for 20 – 25 minutes until chicken is cooked throughout and the juices run clear.
4. To serve, divide Creole sauce onto 4 large dinner plates. Place 1 chicken breast on top of sauce.
5. Serve immediately.

Yield: 4 servings