1/2 cup all-purpose flour
1/2 teaspoon Creole seasoning
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers
1/4 cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Tonight, I’m serving over a bed of white rice along with a garden salad and fresh summer mix of blue berries, watermelon and cantaloupe.