Recipe by cookiedog
This recipe by Edwina Gadsby, won the grand prize in the "Original" Louisiana Hot Sauce Black History Month Recipe Contest.
Top Review by Choochamo
I've actually made this recipe at least 4 times, I'm not sure why I haven't reviewed it, but here it is! I absolutely love this recipe it is SO easy to do and the chicken is always moist and very tender. It has a nice flavor to it, and it is a little bit creamy which I like. I really just love this recipe because it's so easy to do and it tastes good. I will make more in the future as this is a wonderful go to recipe when you've got little time to make a bigger dinner. I love it!
- 1⁄2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 4 chicken breast halves
- 1⁄4 cup vegetable oil
- 1 small onion, diced
- 1 cup assorted mushroom, stemmed and sliced
- 1⁄4 cup finely diced red bell pepper
- 2 teaspoons minced garlic
- 1 cup sour cream
- 1⁄2 cup chicken broth
- 2 teaspoons original louisiana hot sauce
Directions See How It's Made
- In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
- Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.