Ingredients
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½ cup all-purpose flour
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½ teaspoon Creole seasoning (such as Tony Chachere's)
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1 (16 ounce) package boneless, skinless chicken breast tenders
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1 tablespoon olive oil
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
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¼ cup diced sweet pickles
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2 tablespoons red wine vinegar
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2 tablespoons drained capers
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2 garlic cloves, crushed
Directions
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Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
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Heat oil in a skillet over medium-heat. Cook chicken in hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic; simmer until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
