Chicken Bayou Lafourche

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Contributed by Catsrecipes Y-Group

  • Serves: 6



Andouille tarragon cream


  1. Preheat oven to 375°F.
  2. Pound chicken breasts lightly to flatten and season with salt and cracked black pepper.
  3. In a one quart mixing bowl combine all remaining ingredients except flour and oil.
  4. Blend well to incorporate and adjust seasonings if necessary.
  5. Place an equal amount of the stuffing in the center of each breast, roll into a turban shape and secure with toothpicks.
  6. Dust lightly in flour and set aside.
  7. In a ten inch saute pan over heat oil over medium high heat and saute chicken until brown on all sides.
  8. Place in oven and bake for 10 – 15 minutes or you may with to deep fry at 375°F for ten minutes.
  9. Serve with Andouille tarragon cream.

Andouille tarragon cream

  1. Heat butter over medium high heat.
  2. Add shallots, garlic and andouille.
  3. Sauté three to five minutes or until vegetables are wilted.
  4. Add tarragon and deglaze with white wine.
  5. Add heavy whipping cream and reduce to one half volume.
  6. Season to taste using salt and pepper.
  7. Serve under Chicken Bayou Lafourche.