Ingredients
½ cup all-purpose flour
½ teaspoon Creole seasoning (such as Tony Chachere's)
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL)
¼ cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed
Directions
1
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through flour mixture, shaking of excess.
2
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).
Notes
If you have concerns that this may be too spicy, there is a mild version of Rotel diced tomatoes and green chiles available.