Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BREAST OF CHICKEN ACADIAN




Source of Recipe


Louisiana Lagniappe Restaurant


List of Ingredients




2 7-8 oz. chicken breasts, pounded
all-purpose seasoning, to taste
2 oz. melted butter
8-oz. small peeled shrimp
1/4 cup julienne tasso
1/4 tsp. minced garlic
2 Tbls. sliced green onions
2 oz. white wine
1/2 cup heavy cream
1/2 stick butter, cut into 4 pieces



Recipe



Season the chicken breasts to taste with all-purpose seasoning. Place a saute pan over a medium-high flame and add melted butter. Saute the chicken breasts on the first side until golden brown, approximately 5 -6 minutes. Turn and cook on the second side for five minutes over a medium-low flame. Remove the chicken from the pan and keep warm.

Over a medium-high flame, add the shrimp and tasso to the skillet and cook for about three to five minutes. Deglaze the pan with white wine and add heavy cream. Season with the all-purpose seasoning to taste. Reduce the cream by half. Add green onions and swirl in the butter one piece at a time, until all is incorporated. Remove from heat immediately. Place the chicken breasts on plates and divide the sauce evenly between the two.