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Chicken A La Louisianne

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Ingredients

Adjust Servings:
1 chicken, boiled until just tender,then cut into serving pieces
1 tablespoon peanut oil
6 tablespoons butter
1 tablespoon flour
1 (10 ounce) can beef consomme
12 button mushrooms, sliced
12 ripe olives, sliced in half
1 jar marinated artichoke hearts, drained
1/4 cup good dry sherry
creole spices
salt
cayenne pepper, to taste
orange slice, for garnish,if desired
parsley, if desired (to garnish)

Nutritional information

628.1
Calories
409 g
Calories From Fat
45.5 g
Total Fat
17.3 g
Saturated Fat
174.6 mg
Cholesterol
618.1 mg
Sodium
5.1 g
Carbs
0.6 g
Dietary Fiber
0.9 g
Sugars
37.9 g
Protein
179g
Serving Size

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Chicken A La Louisianne

Features:
    Cuisine:

    I made this last nigh,t It is a vary flavorful dish sure to impress. Made as written except baked flatten chicken breasts that I dipped in melted butter and coated with panko crumbs and baked until crispy ,a lovely dish that I will make again

    • 65 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Chicken a La Louisianne, There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne This is one of their signature Creole chicken dishes La Louisianne was established in 1881 Prep time does not include boiling chicken , I made this last nigh, t It is a vary flavorful dish sure to impress Made as written except baked flatten chicken breasts that I dipped in melted butter and coated with panko crumbs and baked until crispy , a lovely dish that I will make again


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    Steps

    1
    Done

    Brown Chicken Pieces in Hot Peanut Oil and 4 Tablespoons Butter.

    2
    Done

    When Browned, Put Cooked Chicken on a Platter and Place Into a Warm 200-Degree Oven.

    3
    Done

    Melt the Remaining 2 Tablespoons Butter in a Heavy Pan.

    4
    Done

    Add the Flour Slowly, Cook Over a Low Heat, For 5 Minutes.

    5
    Done

    Add the Beef Consomme.

    6
    Done

    Mix Well to a Creamy Consistency, While Stirring All the Time.

    7
    Done

    Add the Sliced Mushrooms, Olives, Artichoke Hearts, Sherry, Creole Spices, Salt, and Cayenne to Taste.

    8
    Done

    Cook All For a Few More Minutes to Blend Flavors.

    9
    Done

    Remove the Platter from the Oven, and Pour the Sauce Mixture Over the Chicken.

    10
    Done

    Garnish the Plate With Orange Slices and Parsley.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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