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Receta Sauteed Chicken Breast With Crawfish
by CookEatShare Cookbook

Sauteed Chicken Breast With Crawfish
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Ingredientes

  • 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

Direcciones

  1. 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
  2. COURT BOUILLON: Combine all ingredients and bring to a boil. Cook for 20 min.
  3. 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.
  4. 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.
  5. Transfer chicken to serving plates. Pour mix over chicken breast and garnish with minced green onion. Place one whole crawfish on each plate.