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.