Thanks to Chef Ivan Pugh from Alligator Cafe for this recipe.
BOURBON STREET CHICKEN
SPICE MIXTURE FOR FLOUR AND SAUCE.
3 oz garlic salt
3 oz onion salt
3 oz paprika
1 oz black pepper
1 oz white pepper
1 oz ground red pepper(not cayenne)
1 oz celery salt
1 oz ground turmeric
1 oz ground thyme
1 oz regular white sugar
Add 4 ounces of this blend to 2 cups of all purpose flour.
to make a cajun blend
add 1 oz cayenne pepper and and an extra 1 oz of the red pepper
to make a blackening blend sub half the garlic salt and onion salt with onion powder and garlic powder along with the above modification of cayenne and red pepper. This will allow you to coat your meat with extra spice without making it too salty.
FOR THE CHICKEN
2-4 oz chicken breasts
3 oz crimini Mushrooms
1 oz chopped Shallots
1/4 cup white wine
1/4 cup southern comfort bourbon
cup seasoned flour
2 cups heavy cream
Get a medium sized skillet hot but not smoking. add 2 tablespoons olive oil and one tablespoon real butter. Coat your chicken breasts in seasoned flour mixture ahead of time and add those to the melting butter and olive oil. Cook for 30 seconds moving them around constantly as to not burn the flour. Turn breasts over and immediately add shallots and mushrooms. Cook 10 seconds using tongs to move ingredients around in the pan. Add white wine. Cook until wine starts to evaporate(15 seconds) then add bourbon being careful of the flame that will occur when cooking with alcohol. Again let the bourbon evaporate and the flame subsides and add the heavy cream and a pinch of the seasoning mix. Turn the chicken over a couple of times and stir the sauce. Sauce is ready when it is one consistent color and should be bubbling in the center. Immediately plate chicken and pour sauce over the top. Garnish with parsley and parmesan cheese(optional.)
You can serve this over pasta, white rice, or by itself with a side.
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