(photo by Rick Tango)

We prepared this Big Easy classic for our family and friends at American Feast’s New Orleans Night Party. It's another of the recipes we learned at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Rossi taught us well and we’ve been pleasing our guests with Creole Chicken ever since.

Ingredients for 6 Servings

* 6 Boneless Chicken Breasts
* Flour
* 2 tbsp. of Canola Oil
* 3/4 Cup of Spanish Onion - Medium Dice
* 3/4 Cup of Celery - Medium Dice
* 3/4 Cup of Green & Red Peppers - Medium Dice
* 1 tsp. of Garlic - Minced
* 1/2 Cup of Tomato Sauce
* 2 Cups of Tomatoes - Peeled & Chopped

Dry Ingredients

* 2 Ct Bay Leaves
* 1/4 tsp. Black Pepper
* 1/4 tsp. Cayenne Pepper
* 3/4 tsp. Dried Thyme Leaves
* 1/4 tsp. Sea Salt

Preparation

Creole Sauce
1. Saute peppers, onion & celery in canola oil until they start to sweat.
2. Add in dry seasonings.
3. Add & stir in tomato products.
4. Taste & adjust seasonings to taste.
5. Let simmer 15 minutes.

Chicken Breasts
6. Dredge chicken breasts in flour.
7. Saute chicken in canola oil.
8. Drain excess oil.
9. Add in Creole Sauce & finish cooking 6-8 minutes.

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education