Ingredients
-
1
-
1
-
6
-
1
-
1
-
12
-
12
-
1
-
1/4
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
