Bayou Chicken

By Tonia-2

Ingredients

• 1 1/2 lb chicken breast skinned & boneless
• 4 tsp Cajun seasoning
• 1 cup green peppers diced
• 1 cup yellow onion diced
• 1 cup carrots sliced rounds 1/4"
• 1 cup celery sliced 1/4"
• 1 Tbsp jalapeno peppers minced & drain
• 1 whole bay leaf
• 3/4 tsp cayenne pepper
• 3/8 tsp white pepper
• 3/8 black pepper
• 1 tsp garlic chopped
• 2 cups chicken stock
• 1/2 cup vegetable oil
• 3 Tbsp flour
• 1/2 cup + 2 Tbsp heavy cream
• 1/2 sour cream
• 3/4 cup Jack cheese, shredded
• 3/4 cup Colby cheese, shredded

Details

Servings 4

Preparation

Step 1

1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed.
2. Prepare vegetable and jalpenos and set aside until needed.
3. Combine bay leaf, three peppers and garlic set aside until needed.
4. Combine the heavy cream and sour cream set aside until needed.
5. Measure and combine the cheeses and set aside until neeede.
6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil.
7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching.
8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor.
9.Heat fryer to 350 degrees.
10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn.
11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil.
12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle.
13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth.
14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening.
15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use
16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast.
Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.