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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
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2581g | |
| Calories 471 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 142mg | 6% |
| Potassium 870mg | 25% |
| Total Carbs 33.02g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 12.04g | 8% |
| Protein 2.6g | 4% |
