Title: Chicken Saute a la Creole
Categories: Cajun Poultry
Yield: 5 Servings
| 3 | lb | Broiler-Fryer Chicken |
| 1 1/2 | ts | Salt |
| 1 | c | Cooking oil |
| 1 | c | Green pepper chopped |
| 1 | | Clove garlic, Minced |
| 2 | tb | Chicken drippings |
| 3/4 | c | Flour |
| 1/2 | ts | Pepper |
| 1 | c | Onion chopped |
| 2 | c | Sieved tomatoes |
| 1/4 | ts | Basil |
Cut chicken into serving size pieces, put flour,salt and pepper into a
shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat
and brown the chicken evenly. When chicken is browned remove and set it
aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add
drippings onions and peppers to a large skillet and cook over low heat
until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and
cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce
occasionally.