Dinner tonight: Skillet Creole Chicken Fricassee (I just love that word "Fricassee". Kind of like a bugs Bunny cartoon word)
4 boneless, skinless chicken breasts (about 1 1/2 pounds). halved crosswise
3 t. Creole seasoning
8 ounces andouille sausage, cut into 1/2-inch rounds
3 T. vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1/4 c. all-purpose flour
2 cups chicken brothDirections:
Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel line plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
Add oil, onion, celery, and pepper to now empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining Creole seasoning and cook until flour begins to brown, about 1 minute.
Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes.