[RecipesAndMore] Pan Fried Chicken Etouffee

[Tim & Janet W]

Pan Fried Chicken Etouffee   2 ounces  vegetable oil  Flour - enough to bread chicken  1/2  chicken -- cut into 4 pieces 1 teaspoon  Cajun seasoning  1/4  cup  celery -- onion, pepper, -- diced  1/4  cup  diced fresh tomato 1 tablespoon  green onions 1 tablespoon  flour 1 cup  chicken stock Dredge chicken in flour.  Heat skillet with vegetable oil.  Fry chicken on Each side for 8 - 10 minutes until chicken reaches 165 degrees F.  Remove Chicken and discard some oil (about 1/2).  Add a heaping tablespoon of flour To the pan and whip until light brown.  Add celery, pepper, onion, tomato, And Cajun spice.  Whip in chicken stock until smooth.  Serve sauce over Chicken.  Top with green onions. Don't forget the rice!!!!   JANET IN BOONE IA. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---