Chicken Louisa Recipes

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CHICKEN LOUISA



Chicken Louisa image

Provided by Peter Micheli

Categories     Chicken     Herb     Poultry     Sauté     Quick & Easy     Gourmet     Massachusetts

Yield Makes 4 servings

Number Of Ingredients 11

4 (1/3-inch-thick) chicken cutlets (1 1/2 lb)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or dry vermouth
3/4 cup heavy cream
4 or 5 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken-bouillon cube, crumbled
Garnish: finely chopped fresh chives
Accompaniment: rice or mashed potatoes

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
  • Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
  • Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
  • Serve immediately.

CHICKEN LOUIS SANDWICHES



Chicken Louis Sandwiches image

Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 9

2 tablespoons mayonnaise or salad dressing
1/4 cup chili sauce
1 teaspoon lemon juice
1 1/2 teaspoons seafood seasoning (from 6-oz container)
1 1/2 cups chopped cooked chicken breast
1 medium stalk celery, sliced (1/2 cup)
2 tablespoons diced red bell pepper
6 croissants, split
1 cup shredded iceberg lettuce

Steps:

  • In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
  • Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g

LOUISIANA CHICKEN



Louisiana Chicken image

Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 roasting chicken (3-1/2 to 5 pounds)
1 teaspoon salt
1 teaspoon cayenne pepper
3 medium onions, quartered
6 large potatoes, peeled and quartered
6 medium carrots, cut into 2-inch pieces
2 medium green peppers, quartered
2 garlic cloves, peeled
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
2 cups chicken broth
1 tablespoon Worcestershire sauce
7 drops bitters, optional

Steps:

  • Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.

CHICKEN LOUISA (CUTLETS)



Chicken Louisa (Cutlets) image

This dish is a wonderful weekday meal, but its simple elegance also makes it perfect for a party. I made this for a group of 16 women and everyone wanted the recipe. I was also able to make it a few hours ahead and then just heat it up when they arrived! This recipe is from Peter Micheli of Sugar and Spice of Massachusetts.

Provided by Grace Lynn

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken cutlets, 1/3 inch thick (1 1/2 lbs.)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or 1/2 cup dry vermouth
3/4 cup heavy cream
4 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken bouillon cube, crumbled

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
  • Brown chicken on both sides in 2 batches, about 3 minutes per batch.
  • Transfer chicken to a plate and keep warm.
  • Add shallots to skillet and cook, stirring, until tender, about 1 minute.
  • Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
  • Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
  • Season with salt and pepper.
  • Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN



Tanya's Louisiana Southern Fried Chicken image

This recipe is from my grandmother and great grandmother's family.

Provided by Tanya Lewis

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 ½ cups all-purpose flour
1 ½ cups vegetable oil for frying

Steps:

  • In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
  • Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
  • In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
  • You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g

LOUISIANA CHICKEN



Louisiana Chicken image

I've been making this for supper since I first got married, over 18 years ago. It's still a favorite.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup oil
1 large chicken, cut into serving pieces
1/4 cup flour
2 medium celery ribs, thinly sliced
1 large green bell pepper, cut into thin strips
1 medium onion, diced
1 teaspoon chicken soup powder
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon hot paprika

Steps:

  • Brown the chicken pieces in the oil.
  • Remove the pieces.
  • Stir the flour into the drippings and cook until brown.
  • Add the celery, pepper and onion and cook until tender.
  • Add the soup powder, water, salt and paprika, bring to a boil.
  • Cook for 5 minutes.
  • Place the chicken in a baking dish.
  • Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.

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