| Rinse chicken and pat dry. Mix together Cajun spices,
oregano, paprika and flour. Coat chicken with flour mixture. Reserve
unused flour mixture.
In a saucepan cook Cajun vegetables and bell pepper in half the butter
and half the oil until softened, about 6 minutes. Add garlic and cook
briefly.
Add undrained tomatoes, Tabasco sauce and sugar. Bring to a boil;
reduce heat. Simmer for 12 minutes.
Sprinkle 2 tablespoons reserved flour mixture over vegetable mixture.
Stir and add water. Cook and stir until thickened.
Heat remaining butter and oil in a skillet. Cook chicken breasts
in hot skillet until tender and no longer pink, turning once.
Pour sauce over chicken and serve with cooked pasta.
|
