INGREDIENTS

INSTRUCTIONS

Terri requested recipes New Orleans style and I happened to stumble across
a cooking list devoted to New Orleans food. I have included 3 recipes I
found on the list's archives. The archives list more recipes and notes
about the area's restaurants. The list address is creolecooking@onelist.com
and you may join by going to http://www.onelist.com and signing up. The luv
to cook list can also be accessed from www.onelist.com (they just started
up and are recruiting members now)
Season the chicken with salt and pepper. In a 9-inch skillet, melt the
butter and saute' the chicken until it is tender and golden brown. Transfer
the chicken to paper towels to drain. In a separate skillet heat the oil.
Add the potatoes and fry them until they are golden brown. Season the
potatoes with salt and pepper and drain them on paper towels. In the
skillet used to cook the chicken saute' the mushrooms, garlic, and fried
potatoes for 5 minutes. Add the peas and parsley and heat the mixture
thoroughly. Arrange the chicken pieces on a platter and cover them with
the vegetable mixture. Serves 2.
This is a classic Creole dish--take a simple base (grilled chicken) and add
a fancy topping to it. I first had this dish at Galatoire's when I was in a
no-seafood mood. Ed
Posted to KitMailbox Digest  by GAdams1350 <GAdams1350@aol.com> on Apr 28,
1998

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