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CHICKEN NEW ORLEANS 
4 chicken breasts
4 oz or more Cajun spice
5 oz olive oil
4 garlic cloves, minced
1 tsp shallots
3 celery stalk (chopped)
3 scallions (chopped)
1/2 a medium onion (diced)
4 oz carrot (julienned)
15 cherry tomato (cut in half)
4 oz white wine
1 cup or more chicken stock
1 tbsp tomato sauce
1 tbsp brown sauce
salt and pepper

Set the 4 chicken breasts on a cutting board. Season with salt and pepper. Pound the chicken with a meat tenderizer, dredge in Cajun spice and sautee until lightly blackened.

Remove from pan and set aside. On same pan, add garlic and shallots. Let it brown a little, add the onion, celery and carrots. sautee 1 minute add chicken back ,white wine, chicken stock, tomato sauce and brown gravy. Check for salt and pepper. Add tomato and scallion. Cook 1/2 minute more and serve over rice or pasta.

Serves 4 people.

Enjoy.

Submitted by: Fabio
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