Recipe by ace7455 #2
This is a recipe from the Luau restaurant in Memphis TN from the 60's&70's. The Luau was a polynesian restraunt with a tropical themed decor. Think Mai Tai's and cheesy Hawaiian boxed in music. But to us Memphians and the yearly prom goers, it was an escape! Anyway this dish is easy and so soul satisfying.
Top Review by Karen Elizabeth
We enjoyed this, I added some mushrooms and a little garlic powder, but otherwise as recipe, Served with steamed white rice for a very pleasant supper dish, thank you! Made for I Recommed tag game
- 4 boneless skinless chicken breasts
- 9.85 ml kosher salt
- 118.29 ml half-and-half
- 236.59 ml flour
- 14.79 ml paprika
- 2.46 ml black pepper
- 14.79 ml sesame seeds (toasted)
- 59.14 ml parsley (fresh chopped)
- 59.14 ml canola oil
- 1182.95-1419.54 ml cooked white rice
- 59.14 ml butter
- 6 chicken bouillon cubes
- 354.88 ml half-and-half
- 59.14 ml flour
- 2.46 ml cayenne pepper
- 354.88 ml water
Directions See How It's Made
- Cut chicken breasts into 1/2 inch strips.
- Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
- Combine salt, flour, paprika and black pepper and sesame seeds.
- Dip chicken strips into half and half then dredge in seasoned flour.
- Heat canola oil in frying pan to 375 degrees.
- Add chicken strips not to crowd and fry til golden brown.
- Remove and drain on paper towels.
- SUPREME SAUCE.
- 1/4 cup butter.
- 6 chicken bouillon cubes.
- 1 1/2 cups half and half.
- 1/4cup flour.
- 1/2 tsp cayenne pepper.
- 1 1/2 cup water.
- Dissolve bouillon cubes in water.
- Melt butter in saucepan.
- Blend flour and cayenne, add to butter making a roux.
- Add chicken boullion stirring constantly until mixture has come to a full boil.
- Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
- TO SERVE.
- Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
- Place chicken strips atop rice and drizzle supreme sauce over all.