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
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.
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
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