Original Creole Seasoning 
Fried Cream Cheese Stuffed Pickles with Pepper Jelly Dipping Sauce
Fried pickles with a little something extra! These Fried Cream Cheese Stuffed Pickles with Pepper Jelly…
Get RecipeThis Cajun Mushroom Chicken by Creole For The Soul is savory and loaded with the perfect blend of Creole seasonings in a rich coconut sauce … made in one skillet, you’re just 30 minutes to deliciousness!
Ingredients
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3-4 Skinless, Boneless Chicken Breasts
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1 Tablespoon Olive Oil
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2 Tablespoons Butter
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8 Ounces Baby Bella Mushrooms
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1/4 Cup Onion, Minced
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3-4 Cloves Garlic, Minced
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1 1/2 Cans Coconut Milk
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Fresh Rosemary
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Fresh Thyme
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Italian Seasoning, to Taste
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Garlic Powder, to Taste
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Place plastic wrap over chicken and use a meat mattet to pound down the chicken breasts into about 1/2-inch thickness.
- Coat chicken lightly with olive oil and then season with Italian seasoning, garlic powder and Tony’s Original Creole Seasoning. Put chicken in fridge for an hour (if you have the time).
- Heat butter and oil in skillet over medium-high heat. Sear chicken breasts for about 5 minutes on each side. Remove chicken from pan and set aside.
- Add mushrooms and onions to the pan and sauté for 2-3 minutes or until tender. Stir in the garlic and let cook for another minute, or until fragrant.
- Reduce heat to low and add in the coconut milk and herbs. Let sauce simmer for 1-2 minutes or until sauce begins to thicken. Taste and adjust seasoning as needed.
- Return chicken to the pan and cook for another 1-2 minutes. Serve with pasta, rice or mashed potatoes!
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from our Cajun Country Cookbook
Creole Shandy
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