Sauteed Chicken Breast With Crawfish Recipe
- Court Bouillon:
- 1 onion
- 1 carrot
- 2 bay leaves
- Healthy pinch of thyme
- 2 c. white wine
- Salt & pepper to taste
- Healthy pinch of cayenne pepper
- 2 lemons
- 2 quarts. water
- 4 (6 ounce.)
- chicken breasts 4 lbs.
- Live or possibly 10 ounce.
- of peeled tails 2 c. cream 3 green onions, sliced 1 ounce.
- Cognac Salt to taste Pepper to taste Cajun spices to taste Flour
- COURT BOUILLON: Combine all ingredients and bring to a boil.
- Cook for 20 min.
- CRAWFISH BOIL: Purge crawfish.
- Drop in boiling Court Bouillon and bring to a boil for 2 min.
- Reserve 4 nice crawfish for garnish.
- Peel the remaining crawfish tails.
- Season chicken breast with salt, pepper and Cajun spices.
- Dredge in flour and saute/fry in oil on both sides.
- When cooked, reserve chicken in hot oven.
- In same warm pan, saute/fry green onion for approximately 30 seconds, add in crawfish tails.
- Flame with Brandy.
- Add in cream and reduce to a thick consistency.
- Season to taste.
- Transfer chicken to serving plates.
- Pour mix over chicken breast and garnish with minced green onion.
- Place one whole crawfish on each plate.
court, onion, carrot, bay leaves, thyme, white wine, salt, cayenne pepper, lemons, water
Taken from cookeatshare.com/recipes/sauteed-chicken-breast-with-crawfish-40097 (may not work)