CHICKEN BAYOU LAFOURCHE
	
	FOR STUFFING:
	
	6 boneless chicken breasts
	1/2 tsp Pernod or Herbsaint
	1/2 pound chopped crawfish tails 
	1 tbsp sherry
	1/4 cup finely diced onions
	1/2 cup Bechamel Sauce
	1/4 cup finely diced celery
	1/2 cup seasoned Italian bread crumbs
	1/4 cup finely diced red bell pepper
	1 tsp finely diced garlic
	salt and cracked black pepper to taste
	1/4 cup finely sliced green onions
	1/4 cup chopped parsley 
	1 cup, seasoned flour
	1/2 cup vegetable oil
	
	METHOD:
	
	Preheat oven to 375 degrees. Pound chicken breasts lightly to flatten and
	season with salt and cracked black pepper. In a one quart mixing bowl
	combine all remaining ingredients except flour and oil. Blend well to
	incorporate and adjust seasonings if necessary. Place an equal amount of
	the stuffing in the center of each breast, roll into a turban shape and
	secure with toothpicks. Dust lightly in flour and set aside. In a ten inch
	saute pan over heat oil over medium high heat and saute chicken until brown
	on all sides. Place in oven and bake for 10-15 minutes or you may with to
	deep fry at 375 degrees for ten minutes. Serve with andouille tarragon
	cream. (see recipe below) 
	
	PREP TIME: 1 hour
	
	SERVES: 6
	
	                        ANDOUILLE TARRAGON CREAM
	
	INGREDIENTS:
	
	1/4 cup melted butter 
	1 tbsp chopped tarragon
	1 tbsp shallots 
	1 ounce white wine
	1 tbsp garlic, chopped
	1 1/2 heavy whipping cream 
	1/4 cup andouille
	salt and pepper to taste
	
	METHOD:
	
	Heat butter over medium high heat. Add shallots, garlic and andouille.
	Saute three to five minutes or until vegetables are wilted. Add tarragon
	and deglaze with white wine. Add heavy whipping cream and reduce to one
	half volume. Season to taste using salt and pepper. Serve under Chicken
	Bayou Lafourche. 

	
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