Ingredients
1/3 cup all-purpose flour1 teaspoon salt1 teaspoon garlic powder1 teaspoon Cajun seasoning1 teaspoon pepper5 boneless skinless chicken thighs (about 1-1/2 pounds)3 tablespoons olive oil, divided2 medium carrots, chopped1 small onion, chopped1/2 cup chopped green pepper2 garlic cloves, minced1/2 cup white wine or chicken broth1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1/2 cup chicken brothHot cooked rice
Preparation
In a shallow dish, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time. Turn to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium heat. In batches, brown chicken on both sides, 2-3 minutes per side. Remove and keep warm.
In same skillet, heat remaining 1 tablespoon oil over medium heat. Add carrots, onion and green pepper. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth.
Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 10-15 minutes. Serve with rice.
