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

1. 4 (6 ounce.)
2. chicken breasts 4 lbs.
3. Live or possibly 10 ounce.
4. of peeled tails 2 c. cream 3 green onions, sliced 1 ounce.
5. Cognac Salt to taste Pepper to taste Cajun spices to taste Flour
6. COURT BOUILLON: Combine all ingredients and bring to a boil.
7. Cook for 20 min.
8. CRAWFISH BOIL: Purge crawfish.
9. Drop in boiling Court Bouillon and bring to a boil for 2 min.
10. Reserve 4 nice crawfish for garnish.
11. Peel the remaining crawfish tails.
12. Season chicken breast with salt, pepper and Cajun spices.
13. Dredge in flour and saute/fry in oil on both sides.
14. When cooked, reserve chicken in hot oven.
15. In same warm pan, saute/fry green onion for approximately 30 seconds, add in crawfish tails.
16. Flame with Brandy.
17. Add in cream and reduce to a thick consistency.
18. Season to taste.
19. Transfer chicken to serving plates.
20. Pour mix over chicken breast and garnish with minced green onion.
21. 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)