Ingredients

• 1/2 cup all-purpose flour
• 1/2 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®)
• 1/4 cup diced sweet pickles
• 2 tablespoons red wine vinegar
• 2 tablespoons drained capers
• 2 garlic cloves, crushed

Instructions

1. Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
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 with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.