Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThe aromatic flavors of Italy and Louisiana come together for a 30-minute indulgent dinner! Firehouse Grub’s take on Tuscan Chicken brings Creole flavors to the dish making this one of the best chicken dinners you’ve ever tasted.
Ingredients
-
3 Big Chicken Breasts, Butterflied (or 6 Smaller Chicken Breasts Pounded Out)
-
2 Cups Flour
-
3 Eggs
-
2/3 Cup Parmesan Cheese for Coating Chicken
-
2 Cups Italian Bread Crumbs
-
2 Tablespoons of Tony’s Original Creole Seasoning, Divided
-
2 Tablespoons Olive Oil
-
2 Tablespoons Butter
-
1 Medium Onion, Diced
-
1/2 Pound Bacon
-
Noodles of Your Choice
-
3 Cups Mushrooms, Roughly Chopped
-
2/3 Cup Sun Dried Tomatoes
-
2 Tablespoons Garlic, Minced
-
1 Cup Chicken Broth
-
3 Cups Heavy Cream (Can Substitute Almond Milk or Milk with Corn Starch for Healthier Option)
-
4 Cups Spinach
-
1/2 Cup Parmesan Cheese, Freshly Grated
- Clear
Directions
- Heat Skillet on medium-high heat.
- Preheat oven to 400°F.
- Set up coating station: in one bowl add flour; in second bowl add eggs and beat; in third bowl stir and combine 2/3 cup Parmesan, 2 cups of Italian bread crumbs, and 1 tablespoon of Tony’s Original Creole Seasoning.
- Coat chicken in flour, then dredge in eggs, then coat in the bread crumb mixture.
- Add 1 tablespoon of olive oil and 2 tablespoons of butter to skillet.
- Once oil is hot, cook chicken for 5-6 minutes per side. Remove chicken and transfer to a baking sheet and cook for 10 more minutes in the oven or until internal temperature reaches 165°F.
- In the same skillet, add diced onion and diced bacon. Meanwhile, cook noodles.
- After about 5 minutes, add roughly chopped mushrooms.
- Once onion, bacon and mushrooms are cooked, add sun dried tomatoes and minced garlic. Cook until fragrant.
- Add chicken broth to deglaze pan. Simmer to reduce by half.
- Reduce heat to medium and add heavy cream. Cook until slightly thickened.
- Add spinach and cook until wilted. Season to taste with Tony’s Original Creole Seasoning. Taste sauce at this time to see if it needs any more.
- Add Parmesan cheese and stir to melt.
- Add noodles to sauce and serve with chicken. Top with more Parmesan cheese if desired.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe