New Orleans-Style Chicken Breasts


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You'll feel like strolling down Bourbon Street when you bring this southern favorite to the table.

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  • 1 tsp. or to taste Spice Hunter Jambalaya Seasoning
  • 1 tsp. dry ground sage
  • 1/4 C. chopped cilantrillo
  • 1 tsp. ground oregano
  • 1 tsp. dry parsley
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. sugar
  • Sliced green and red bell peppers
  • 1 onion sliced
  • 4 garlic cloves thinly sliced or chopped
  • 2 Tbs. raspberry vinegar
  • 1/4 C. golden raisins
  • Salt and pepper to taste
  • 6 whole chicken breasts sliced as for fajitas
  • 2 carrots, peeled, julienned and finely chopped
  • 1/2 lb. sliced mushrooms
  • Olive oil to taste
  • 1/2 C. dry sherry
  • 2 Idaho potatoes, peeled and sliced (optional)

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In a big heavy skillet, add olive oil. Add the sliced green and red pimentos, onion and wine. Add the sliced chicken breasts, the seasonings, including the jambalaya seasoning, Worcestershire, and some sugar. Add the garlic, cilantrillo, parsley, sage, oregano, mushrooms (sliced), raspberry vinegar, raisins, carrots and the potatoes.

Cook covered on low for at least 1 hour until the chicken is very tender and the sauce has consistency, flavor and a delightful aroma. Serve over white rice and with the salad.

Yield: 6-8 servings

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