Creole Chicken with Caper Sauce

Monday in the south is often wash day, or red beans & rice day, from the creole influences which, thank goodness, still lingers around down here in the south.

Here is a creole recipe that is divine, and its easy to make to boot.

Creole Chicken with Caper Sauce

4 servings

1/2 cup all purpose flour
1 tablespoon Creole Spice Mix -recipe follows
1 teaspoon paprika
4 skinless boneless chicken breast halves
1 1/2 tablespoons olive oil
3/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, with juice

    Combine flour, spice mix and paprika in shallow bowl. Sprinkle chicken with salt and pepper and dredge chicken through the flour mixture coating evenly. Heat oil in heavy large skillet over medium-high heat and add chicken sautéing until brown and just cooked through, about 4 minutes each side. Transfer chicken to plate using a slotted spatula. Place foil over chicken to keep warm. To the skillet, add broth, lemon juice, capers and bring to boil scraping up any browned bits. Let boil about 5 minutes until sauce thickens slightly and coats a spoon. Add salt and pepper to sauce if needed. Spoon sauce over chicken and serve.

    Creole Spice Mix
    2 1/2 tablespoons paprika
    2 tablepoons salt -optional
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine and store in a sealed container.

    9 thoughts on “Creole Chicken with Caper Sauce

    1. Food o' del Mundo

      I make a similar 'piccata' dish like this all the time – I cannot WAIT to try it with your Creole Spice Mix! ~Maryps Congrats on the big SuperBowl win – even though (I think) you're not from Louisiana – I would bet that the whole South is celebrating!

    2. Cookin' Canuck

      Congratulations on the Super Bowl win! I like the combination of the creole seasoning and the caper sauce in this recipe. This would probably be great with a firm white fish, too.


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