Prep 20 mins
Cook 50 mins
This recipe by Edwina Gadsby, won the grand prize in the "Original" Louisiana Hot Sauce Black History Month Recipe Contest.
- 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
- 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.
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!
I added sliced mushrooms to ours for a nice touch and it was deeelicious!
What a delicious recipe. DH & I loved this tasty, easy to make chicken. The recipe reminds me of chicken that my mom used to make. I made the recipe using 2 chicken breast. The sauce is delicious & the chicken is moist. I will definitely be making this chicken again!