Chicken Etoufee
Yield
2 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
halved |
|
| ¾ | cup |
sweet red bell peppers
cut up |
*
|
| ¾ | cup |
celery
cut up |
|
| 1 | large |
garlic cloves
chopped |
*
|
| 3 | tablespoons |
roux
dry |
* |
| 3 | cups |
chicken broth
|
|
| 2 | each |
chicken breasts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
halved |
|
| 177 | ml |
sweet red bell peppers
cut up |
*
|
| 177 | ml |
celery
cut up |
|
| 1 | large |
garlic cloves
chopped |
*
|
| 45 | ml |
roux
dry |
* |
| 7.1E+2 | ml |
chicken broth
|
|
| 2 | each |
chicken breasts
|
|
Directions
Pre cook the chicken breasts in microwave for about 10 minutes on high.
Set aside to cool.
When cool, pull into strips about the size of a small finger.
Singe the rough cut onions in cast iron skillet over medium high heat.
When lightly browned.
Add the rest of the vegetables, the garlic and the spices.
Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes.
Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min.
Add the chicken and continue to simmer for another 10 to 15 minutes.
The sauce should be about as thick as a thin gravy.
Serve over rice.
