Chicken Bayou Lafourche

Contributed by Catsrecipes Y-Group
 * Serves: 6

Ingredients

 * 6 boneless chicken breasts
 * 1 cup, seasoned flour
 * ½ cup vegetable oil

Stuffing

 * ½ pound chopped crawfish tails
 * ¼ cup finely diced onions
 * ¼ cup finely diced celery
 * ¼ cup finely diced red bell pepper
 * 1 tsp finely diced garlic
 * ¼ cup finely sliced green onions
 * ¼ cup chopped parsley
 * ½ tsp Pernod or Herbsaint
 * 1 tbsp sherry
 * ½ cup Bechamel sauce
 * ½ cup seasoned Italian bread crumbs
 * salt and cracked black pepper to taste

Andouille tarragon cream

 * ¼ cup melted butter
 * 1 tbsp shallots
 * 1 tbsp garlic, chopped
 * ¼ cup andouille
 * 1 tbsp chopped tarragon
 * 1 ounce white wine
 * 1½ heavy whipping cream
 * salt and pepper to taste

Directions

 * 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.