Louisiana Chicken
A cousin-in-law is from Louisiana, this is one of her family's recipes but I edited it years ago to make it my own, there wasn't enough kick for me and it was way too high in salt and calories :) I've also never heard of or seen frozen artichoke hearts
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
25
mins
Total Time:
30
mins
Ingredients
-
2
boneless, skinless chicken breasts
(slice these lengthwise so you have 4)
-
1/4
tsp
salt
-
3/4
tsp
cayenne
-
1/4
cup
oil
(whichever oil you use to cook most often)
-
2
tbsp
butter
-
3/4
cup
mushrooms
(sliced thin)
-
1/4
cup
flour
-
2
tbsp
butter
-
2
cup
chicken stock
-
1/4
cup
green olives
-
1/4
cup
sherry
-
2
jars artichoke hearts
-
3
tbsp
hot sauce
(whichever y'all like)
Instructions
-
Season chicken with salt and pepper, add oil to a frying pan over medium heat. Fry chicken until well browned, about 5-7 minutes per side. Move chicken to platter.
-
Add 1st quantity of butter to another frying pan and very lightly brown mushrooms, this takes about 5 minutes
-
To chicken pan, add the 2nd quantity of butter and the flour to form a roux. Slowly pour in the chicken broth while whisking, bring this to a boil then turn down to simmer to make a nice gravy.
-
While it's simmering add the mushrooms, olives and artichoke hearts to heat them through.
-
Pour this gravy over the chicken and serve with rice or potatoes, both of which this gravy is awesome on.