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By Zoe Levert

My Chicken Sauce Piquant

Updated at: Sun, 28 Sep 2025 22:12:04 GMT

Nutrition balance score

Unbalanced
Glycemic Index
37
Low
Glycemic Load
6
Low

Nutrition per serving

Calories400.6 kcal (20%)
Total Fat22.8 g (33%)
Carbs15.8 g (6%)
Sugars7.4 g (8%)
Protein32.1 g (64%)
Sodium2515.9 mg (126%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Season chicken with 1/3 creole seasoning and some salt. Brown chicken then remove. Deglaze pan and add olive oil and butter then veggies.
Step 2
When wilted add garlic, chicken bouillon, and 1/3 the creole seasoning. Sauté for 20 mins or until cooked down
Step 3
Then add tomato paste and more chicken bouillon or salt. Sauté until fragrant and color deepens. About 5-10mins. You’ll know when it smells amazing.
Step 4
Then add pre-made roux. Add more chicken bouillon or salt (you want to season every level).
Step 5
Mix together and add san marzano tomatoes. Add the remaining creole seasoning seasoning, oregano, thyme, and sauté for 10 mins
Step 6
Add broth and Worcester and bring to a low simmer then add chicken back, cover and cook for 60-90mins, stirring occasionally. The chicken should shred naturally and the sauce should have some thickness to it.