Note: This post is sponsored content.
TYLER, Texas (KETK) – In this episode of Apache Kitchen, Executive Chef Larry Matson shows us how to make Creole-Style Sautéed Chicken Breasts with Crawfish Sauce.
Check out the recipe below:
Creole-style sauteed chicken breasts with crayfish sauce
2 chicken breasts
1 tablespoon clarified butter
Salt and pepper
1 pinch of cayenne pepper
1 ounce AP flour
1 tablespoon onion (finely chopped)
1 teaspoon garlic (minced)
1 oz dry white wine
4 ounces chicken stock
4 ounces fresh cream
Corn cob cut from the cob, milk squeezed from the cob
2 ounces crayfish tail meat
1 teaspoon chopped parsley
1 teaspoon oregano (chopped)
2 teaspoons green onion (sliced)
procedure
1. Heat a sauté pan and add the clarified butter.
2. Season and coat the chicken breasts in flour, then add them skin-side down to the skillet when the oil is shimmering.
3. Once the skin is golden brown, flip the chicken breasts bone-side down.
4. Once the bone-in parts are golden brown, place the chicken into a hot sizzler pan and bake in a 350 degree oven until done.
5. Discard the excess butter and add the onion to the frying pan, turn off the heat and begin to sauté. Return to heat and add the garlic.
6. Once the shallots are transparent, add the white wine and sauté over high heat.
7. Add the chicken stock and reduce over high heat, then add the cream and reduce.
8. Add the crayfish, heat through and season with salt, pepper and cayenne pepper.
9. Once the sauce has softened, stir in the herbs and spring onions, then add the chicken breasts and their juices.
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