CHICKEN ETOUFFE A LA FOURNET 
4 skinless/boneless chicken breasts
1 med. onion, chopped fine
2 cloves garlic, minced
1/3 can cream of mushroom soup
3 tbsp. butter
1 bell pepper, chopped fine
Vegetable oil
Flour
Salt
Red Pepper
Black pepper

Cut chicken breast in half lengthwise then cut each piece into 2 equal parts. Season the chicken with salt and pepper and coat with flour. Brown the chicken in vegetable oil until well done. Remove the chicken and brown the onions. Add bell pepper and butter and cook for 5 minutes. Add the cream of mushroom soup and cook for 10 minutes. Add the chicken and simmer for 20 minutes. Serve over steamed white rice.

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