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Writer's pictureTommy Centola

Chicken Bonne Femme

Tomorrow, my cookbook is scheduled to be released. This week, I will share two recipes from You Can't Take New Orleans Out Of The Cook.


4 chicken breast, boneless and skinless pounded lightly for even cooking

Creole Seasoning to taste

Salt and pepper to taste

1/4 cup olive oil

3 tablespoons butter, divided

3 medium baking potatoes, peeled and sliced on 1/8 inch rounds

3/4 cup onion, diced

1/8 cup green onion, minced

1 cup ham, diced

2 cloves garlic, minced

1/4 cup white wine

1 tablespoon fresh parsley, minced


Preheat oven to 350 ℉. Season the chicken with creole seasoning, salt and pepper. In a large sauté pan over medium high heat, add olive oil and 1 tablespoon of butter. When hot, add the chicken and sauté until golden brown on both sides. Remove from pan and set aside. Add the potatoes to the hot pan and sauté until tender. Add onions, ham and garlic. Cook until onions are translucent, occasionally stirring gently as to not break up the potatoes. Deglaze the pan with the white wine and cook for 2 minutes. Place the chicken breast back into the pan and cook in the oven until the chicken is done. Remove from oven; place the chicken on serving dishes. Add parsley and the remaining butter to the sauce, shaking the pan to incorporate. Spoon sauce over chicken and serve.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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