July 8, 2008

Chicken creole with chile cream sauce

4 skinless, boneless chicken breasts
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.)Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice

Season chicken with Creole seasoning.

Heat oil in skillet. Add chicken and cook until browned.

Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.

Stir in sour cream and heat through. Serve over rice

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