Ingredients
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1/2 cup all-purpose flour
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2 teaspoons seasoning salt
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2 teaspoons pepper
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1 teaspoon garlic powder
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4 chicken breast halves
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1/4 cup vegetable oil
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1 small onion, diced
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1/4 cup finely diced red bell pepper
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2 teaspoons minced garlic
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1 cup sour cream
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1/2 cup chicken broth
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2 teaspoons original louisiana hot sauce
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1 cup assorted mushroom, stemmed and sliced
Instructions
- 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.