Pan-fried Chicken Etouffee (cajun)
| 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 | t | Cajun seasoning |
| 1/4 | c | Celery, onion pepper |
| diced | ||
| 1/4 | c | Diced fresh tomato |
| 1 | T | Green onions |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1491
Calories From Fat: 743
Total Fat: 83.2g
Cholesterol: 420.9mg
Sodium: 3793.1mg
Potassium: 2713.9mg
Carbohydrates: 26g
Fiber: 1.8g
Sugar: 12.4g
Protein: 151.4g