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    You are in: Home / Recipes / Chicken a La Louisianne Recipe
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    Chicken a La Louisianne

    Chicken a La Louisianne. Photo by IAteMyGluestick

    1/1 Photo of Chicken a La Louisianne

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Miss Annie's Note:

    There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 chicken, boiled until just tender,then cut into serving pieces
    • 1 tablespoon peanut oil
    • 6 tablespoons butter
    • 1 tablespoon flour
    • 1 (10 ounce) can beef consomme
    • 12 button mushrooms, sliced
    • 12 ripe olives, sliced in half
    • 1 jar marinated artichoke hearts, drained
    • 1/4 cup good dry sherry
    • creole spices
    • salt
    • cayenne pepper, to taste
    • orange slice, for garnish,if desired
    • parsley, if desired (to garnish)

    Directions:

    1. 1
      Brown chicken pieces in hot peanut oil and 4 tablespoons butter.
    2. 2
      When browned, put cooked chicken on a platter and place into a warm 200-degree oven.
    3. 3
      Melt the remaining 2 tablespoons butter in a heavy pan.
    4. 4
      Add the flour slowly, cook over a LOW heat, for 5 minutes.
    5. 5
      Add the beef consomme.
    6. 6
      Mix well to a creamy consistency, while stirring all the time.
    7. 7
      Add the sliced mushrooms, olives, artichoke hearts, sherry, Creole spices, salt, and cayenne to taste.
    8. 8
      Cook all for a few more minutes to blend flavors.
    9. 9
      Remove the platter from the oven, and pour the sauce mixture over the chicken.
    10. 10
      Garnish the plate with orange slices and parsley.

    Ratings & Reviews:

    • on September 20, 2002

      55

      This was an excellent chicken dish. Very good-tasting sauce. I think the next time I make it I will cut my chicken up before I boil it, though. Also, I didn't know how much creole spice to add, so I used a tsp. I turned out very [i]well[/i], was very attractive, so I posted a photo!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2009

      55

      I made this last nigh,t It is a vary flavorful dish sure to impress. Made as written except baked flatten chicken breasts that I dipped in melted butter and coated with panko crumbs and baked until crispy ,a lovely dish that I will make again

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken a La Louisianne

    Serving Size: 1 (179 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 628.0
     
    Calories from Fat 409
    65%
    Total Fat 45.4 g
    69%
    Saturated Fat 17.3 g
    86%
    Cholesterol 174.6 mg
    58%
    Sodium 618.0 mg
    25%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.9 g
    3%
    Protein 37.8 g
    75%

    The following items or measurements are not included:

    marinated artichoke hearts

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