For some reason, I can’t get chicken off my mind. So here is another recipe from the closed Brennan’s. This is their version of Chicken Creole.
1 large Egg
1/4 cup Milk
4 whole boneless, skinless Chicken Breast
All- Purpose Flour for dredging
1 cup Seasoned Bread Crumbs
1/4 cup (1/2 stick) Butter
Salt and Black Pepper
2 cups Grillade Sauce (see below)
In a shallowbowl or pan, beat the egg with the milk. Season the chicken breasts on both sides with salt and pepper, then dredge them in flour. Dip the breasts in the egg wash, then coat with bread crumbs.
Melt the butter in a large sauté pan and cook the breasts over moderately high heat about 5 minutes per side until golden brown and crispy. Place a breast on a plate and spoon grillade sauce ovet the chicken and serve.
Grillade Sauce
1/2 cup Olive Oil
1/2 cup chopped Onion
1/2 cup chopped Scallions
3 Garlic Cloves, finely chopped
1 1/2 cups chopped Green Bell Pepper
1/2 cup chopped celery
1 Bay Leaf
1 1/2 teaspoons Italian Seasoning
4 ripe Tomatoes, diced
1 tablespoons Worcestershire Sauce
2 tablespoons Tomato Paste
1 quart Beef Stock
2 tablespoons Cornstarch
1/4 cup Water
2 tablespoons chopped fresh Parsley
Salt and Black Pepper
Heat the olive oil in a large saucepan, then sauté the onions, scallions, garlic, bell pepper, and celery in the hot oil until tender. Stir in the bay leaf, Italian seasoning, tomatoes, Worcestershire, and tomato paste. When the mixture is well blended, add the beef stock and cook for 5 minutes, stirring frequently. In a small bowl, blend the cornstarch with 1/4 cup water. Stir the liquid cornstarch into the sauce, then add the parsley. Season with salt and black pepper to taste and cook over medium high heat until the sauce is reduced by about one fourth. Before serving, remove the bay leaf.
Please pray for the area of Arkansas that has damage from last night’s deadly tornado.
Enjoy!!!
