| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cajun | Shelf life, Shelf4 | 1 | servings |
INGREDIENTS
| 2 | oz | Vegetable oil |
| Flour – enough to bread chicken | ||
| 1/2 | Chicken; cut into 4 pieces | |
| 1 | ts | Cajun seasoning |
| 1/4 | c | Celery; onion, pepper, |
| ; diced | ||
| 1/4 | c | Diced fresh tomato |
| 1 | tb | Green onions |
| 1 | tb | Flour |
| 1 | c | Chicken stock |
INSTRUCTIONS
Dredge chicken in flour. Heat skillet with vegetable oil. Fry chicken on each side for 8 - 10 minutes until chicken reaches 165 degrees F. Remove chicken and discard some oil (about 1/2). Add a heaping tablespoon of flour to the pan and whip until light brown. Add celery, pepper, onion, tomato, and cajun spice. Whip in chicken stock until smooth. Serve sauce over chicken. Garnish with green onion. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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