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Chicken Diablo

Submitted by: Mary on 07/05/2005
3333 views
2.79 avg rating
185 votes
 
 
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Ingredients

6 large chicken breast,
boneless/skinless
1 T Butter
1 medium onion, cut in strips
1/2 ea. yellow/red/green
bellpepper cut in strips
1 can 14 oz chicken stock
1 cup enchilada sauce
2 T cooking Sherry
1 t cayenne pepper sauce
1 garlic clove, crushed
1/2 t sweet basil leaves
1/4 t black pepper
1 t xanthan gum
1/2 t white pepper
3 T oil
1 can pureed tomatoes

Directions

In a skillet, saute onions and peppers in 1 T. butter for 1-2 minutes.



Add chicken stock, tomatoes enchilada sauce, Sherry, cayenne pepper sauce, garlic basil leaves and black pepper, saute 10-20 min. more.



In a small bowl mix xanthan gum and white pepper. Add a little at a time to sauce, until thickened.



Place chicken in another pan and saute chicken in 3 T. oil until lightly brown

and done.



When chicken is cooked through and no longer pink pour onion and pepper sauce over chicken and serve.

Servings

6

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

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