Luau Restaurant Celestial Chicken With Supreme Sauce

"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."
photo by pammyowl photo by pammyowl
photo by pammyowl
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:




  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. We LOVED going to the Luau when we were in high school. I still have a couple of the hollowed-out coconuts that they served their ice cream in! If I remember correctly, the correct name of the sauce was "Heavenly Sauce".
  2. 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
  3. This was good, although I found the sauce quite bland. I added one Tbsp. of tomato paste and that really upped the flavor. Thanks for sharing! Made for Spring PAC 2013


  1. OK - so I decided to do this on a whim and didn't bother to see what I did or didn't have in the kitchen - but what I ended up with was actually really good. I didn't have much chicken - just some rotisserie chunks - so I added portobello mushrooms and the chicken in the sauce. Also didn't have cayenne - so used crushed red pepper (same quantity) and it was a bit on the spicy side - but good. Also added a quarter cup of white wine to balance the mushrooms out. Was fantastic over rice - definitely had the spirit of Celestial Chicken...


I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching". Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low. Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!" That's why I keep on searching, to get better and learn.
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