Chicken with Capers and Tomatoes

Ingredients

½ Cup All-Purpose Flour

1 (16 Ounce) Package Boneless, Skinless Chicken Breast Tenders

3 Tablespoon Olive Oil

1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers

2 Tablespoons Red Wine Vinegar

3 Tablespoons Drained Capers

3 Garlic Cloves, Crushed

Directions

Step 1 Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.

Step 2 Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more. Serve with baked potato and salad. Serves 4