Eating Out ... In Restaurant Recipes
 Sweetwaters Restaurant Chicken Tchoupitoulas Recipe
"Your Source for Restaurant Recipes Online"


Sweetwaters Restaurant Chicken Tchoupitoulas

1 cup tchoupitoulas butter (see recipe)
Bearnaise sauce with tarragon reduction (see recipe)
2 boneless, skinless chicken breasts (about 6 ounces each)
Flour to coat chicken
1/2 cup cooked and diced potatoes
1/2 cup diced ham or andouille sausage
1/2 cup sliced mushrooms
1/4 cup diced green onions
1 cup (about) hash (purchased or your favorite recipe)

Prepare tchoupitoulas butter and bearnaise sauce with tarragon reduction.

Preheat oven to 350 degrees.

In 10-inch saute pan, melt tchoupitoulas butter over medium heat. Dredge chicken breasts in flour and saute until browned on both sides. Add potatoes, sausage, mushrooms and onions. Toss well to coat with butter and heat through. Place in preheated oven on middle rack and bake 15 minutes or until chicken reaches an internal temperature of 160 degrees.

To serve, set each chicken breast over a bed of hash. Top with bearnaise sauce with tarragon reduction. Makes 2 servings.

Tchoupitoulas butter
1 cup (2 sticks) butter/margarine blend
1 1/2 tablespoons Cajun seasoning (see note)
1/4 teaspoon cayenne pepper

Combine ingredients and mix well.

Note: Paul Prudhomme's Poultry Magic is preferred.

Bearnaise sauce with tarragon reduction
1/4 cup egg yolk (about 3 large yolks)
1/2 cup hot clarified butter, cooled to room temperature
2 dashes hot pepper sauce
2 teaspoons Worcestershire sauce
1/2 cup white wine
1 tablespoon dried tarragon leaves

Make bearnaise sauce: In heavy saucepan, gently beat egg yolks. Add clarified butter and cook over very low heat, stirring constantly, until mixture coats metal spoon with thin film, or reaches 160 degrees Fahrenheit on thermometer.

Transfer to food processor and process. Add hot pepper sauce and Worcestershire sauce. Mix until sauce is smooth and creamy.

Make tarragon reduction by combining wine and tarragon leaves in small saucepan. Reduce over medium heat until wine has evaporated, stirring occasionally, 3 to 4 minutes.

Add tarragon reduction to bearnaise sauce to taste. Mix well and serve immediately.

Note: To clarify butter, melt butter over low heat in heavy saucepan without stirring. When the butter is completely melted, you will see a clear oily layer atop a milky layer.

Slowly pour the clear liquid into a dish, leaving the milky layer in the saucepan. Discard the milky liquid. The clear liquid is the clarified butter.

Razzle Dazzle Recipes

Don't forget to visit our other site at
That's My Home