for the roux
1 cup flour
8 ounces margarine
for the chicken
20 5 oz chicken breast no skin, no bone
to taste salt and pepper
1 tablespoon Cajun seasoning or to taste
¼ cup flour or as needed to dredge chicken
¼ cup oil or as needed to brown chicken
for the sauce
¼ cup oil
3 each onions diced
1 pound celery diced
4 each green bell pepper seeded and diced
½ cup white wine
2 quarts chicken stock
1 tablespoon salt or to taste
2 teaspoons black pepper or to taste
4 each bay leaves, whole
2 tablespoons Worcestershire sauce or to taste
½ cup fresh parsley chopped
Cook margarine and flour together to make brown roux. Set aside until needed.
Season chicken breasts with salt, pepper and Cajun seasoning. Dredge in flour and
shake off excess.
If roasting, place on oiled sheet pan and roast in hot oven until browned, set aside.
If you plan to saute the chicken, saute in hot oil until browned, set aside.
In same pan, sauté onion, celery and green peppers until softened. Add broth,
seasonings, wine, Worcestershire sauce and enough roux to thicken the sauce to gravy
consistency, simmer for 15 to 20 minutes, adjust thickness with additional stock or roux
Placed browned chicken in hotel pan and pour enough sauce to half fill the pan. Cover
with foil and finish cooking in oven until the chicken is done (165 degrees internal
temperature for 15 seconds). Uncover and garnish with chopped parsley.
Serving Ideas: Serve over (or with) rice.