Southern Pecan Chicken Champignon with Pecan Butter
Book Description
Over 370 recipes from 122 Louisiana chefs, restaurants and bed and breakfast inns found in 56 cities and towns all over the state. Included are restaurants owned by world-famous TV chef Emeril Lagasse, nationally known chef and author Paul Prudhomme and Louisiana's only two French master chefs, Michel Marcais and Rene Bajeaux.
This dish is excellent with your favorite stuffing or wild rice dish. For a more formal presentation serve this sauce with game hens, quail or duck.
Servings: 4
4 boneless skinless chicken breast
4 ounces Southern Comfort whiskey
4 tablespoons diced onion
2 cloves garlic minced
Juice of 1/2 orange, seeds removed
1 cup of all-purpose flour (seasoned to taste)
3 tablespoons olive oil
3 tablespoons butter
4 ounces sliced mushrooms
4 tablespoons roasted pecan pieces
8 tablespoons pecan butter (see recipe below)
12 ounces whipping cream
4 tablespoons chopped parsley
Salt & pepper to taste
Pecan Butter
8 ounces sweet butter
3 basil leaves diced or 3 tablespoons dry basil
2 tablespoons brown sugar
1 pinch cayenne
1 pinch blackening seasoning
1/2 cup pecans
Mix all pecan butter ingredients together in a food processor. Roll in log shape in wax paper and refrigerate or freeze for future use.
Marinate the chicken breast in 2 ounces Southern Comfort, diced onions, garlic and orange juice for 1 hour.
Dredge in seasoned flour and pan fry in olive oil and butter mixture. After golden brown remove from skillet, finish cooking in oven then hold warm.
Discard most of the oil from the skillet and deglaze with the marinade. Reduce for 2 to 3 minutes.
Add mushrooms, roasted pecan pieces and pecan butter. Saute mushrooms for 3 to 4 minutes; add additional 2 ounces of Southern Comfort and flame off.
Add whipping cream and reduce to coat a spoon. Salt & pepper to taste.
Fold in fresh parsley and spoon over panned chicken.
Source: FLANAGAN’S
1111 Audubon Avenue
Thibodaux, LA 70301
Located between Nichols State University and Regional Medical Center sits Thibodaux’s premier dining experience “Flanagan s Creative Food and Drink “. Established in 1983, Flanagan s has built a reputation for outstanding food in a casual yet refined atmosphere. A team of culinary experts are eager to create an excellent meal featuring Black Angus beef only the freshest seafood available, pasta favorites and Cajun specialties headed by Executive Chef Kevin Templet. Under the leadership of General Manager Al Coffee, the restaurant also features an extensive wine menu and specialty bar drinks, such as Flanagan own “Long Island Ice Tea “. Recently awarded 4 1/2 crawfish by Gumbo Magazine, Flanagan’s constantly strives for 100% customer satisfaction.
