Skillet Creole Chicken Fricassee

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 3 teaspoons creole seasoning
• 8 ounces andouille sausages, cut into 1/2-inch rounds
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 3 celery ribs, sliced thin
• 1 red bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth

1. Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
2. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
3. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
4. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160u0b0F, about 10 minutes. Serve over rice.

chicken breasts, creole seasoning, andouille sausages, vegetable oil, onion, celery, red bell pepper, garlic, flour, chicken broth

Taken from www.food.com/recipe/skillet-creole-chicken-fricassee-408761 (may not work)