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Chicken Tchoupitoulas




Source of Recipe


Larry Williams, owner, Sweetwaters Restaurant


List of Ingredients




1 cup tchoupitoulas butter (see recipe)
Bearnaise sauce with tarragon reduction (see recipe)
2 boneless, skinless chicken breasts (about 6 ounces each)
Flour to coat chicken
1/2 cup cooked and diced potatoes
1/2 cup diced ham or andouille sausage
1/2 cup sliced mushrooms
1/4 cup diced green onions
1 cup (about) hash (purchased or your favorite recipe)

Recipe



Prepare tchoupitoulas butter and bearnaise sauce with tarragon reduction.

Preheat oven to 350 degrees.

In 10-inch saute pan, melt tchoupitoulas butter over medium heat. Dredge chicken breasts in flour and saute until browned on both sides. Add potatoes, sausage, mushrooms and onions. Toss well to coat with butter and heat through. Place in preheated oven on middle rack and bake 15 minutes or until chicken reaches an internal temperature of 160 degrees.

To serve, set each chicken breast over a bed of hash. Top with bearnaise sauce with tarragon reduction. Makes 2 servings.

Tchoupitoulas butter
1 cup (2 sticks) butter/margarine blend
1 1/2 tablespoons Cajun seasoning (see note)
1/4 teaspoon cayenne pepper

Combine ingredients and mix well.

Note: Paul Prudhomme's Poultry Magic is preferred.