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Chicken Tchoupitoulas

kathykathy Hodge
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servings:
Serving size: 8
Time:
prep time:
15 min
total time:
1 hr 15 minutes

Save this recipe 6
Save this recipe 6
servings:
Serving size: 8
Time:
prep time:
15 min
total time:
1 hr 15 minutes

Ingredients

  • Paul Prudhomme Chicken Seasoning Mix
  • 2 bags Simply Potatoes -- diced
  • 8 chicken breast -- boned with skin on
  • 4 tbsp unsalted butter
  • vegetable oil for frying
  • 2 cups Tasso -- diced
  • 4 cups mushroom -- sliced
  • 1 cups green onion -- chopped
  • Bernaise Sauce
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directions

Generously sprinkle Chicken breasts on both sides with seasoning mix. Preheat a very large ovenproof skillet (preferably cast iron) for about 2 minutes over high heat. Place chicken breasts skin side down in skillet and place chunks of butter on top of each breast. Bake uncovered at 350 degrees on the low rack of a preheated oven for about 35 minutes.; turn breasts over and cook an additional 10 minutes. until golden brown. While chicken is cooking, toss diced potatoes with some seasoning mix and then fry in vegetable oil until golden brown and crisp (either in deep fryer or skillet with 1/2 oil.) drain on paper towels. Remove chicken and set aside. pour drippings into a glass measuring cup and reserve. In the skillet used to cook chicken, cook the tasso over high heat until well browned, 3 - 4 minutes, stirring occasionally. Add the potatoes. saute until potatoes are hot; about 1 to 2 minutes, stirring occasionally. (add 1/2 of reserved juices if pan is dry). Stir in mushrooms and saute for about 1 minute more. Add the rest of the drippings. stirring constantly. Stir in green onions and cook another 1 - 2 minutes. remove from heat.

To serve, place a mound of potatoes on plate, top with chicken breast and spoon generous amount of Bernaise sauce over all.


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