ZYDECO CHICKEN RECIPE - (3/5)

Zydeco Chicken Recipe - (3/5) image

Provided by Morganp9661

Number Of Ingredients 33

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NO-STICK GRILLING MARINADE:
6 (5 to 6-ounces) boneless, skinless chicken breasts
1/2 cup no-stick grilling marinade for poultry
2 teaspoons poultry seasoning
2 tablespoon olive oil
8 ounces andouille sausage, cut lengthwise, then slice into 1/4" slices
2 cups button mushrooms
2 teaspoons minced garlic
2 cups creole cream sauce
3/4 cup thinly sliced green onions
1 tablespoons chopped fresh parsley
4 egg yolks
1 tablespoon creole or whole grain mustard
1/4 cup balsamic vinegar
1 cup light olive oil
warm water as needed
2 tablespoon Lawry's season salt
2 tablespoon garlic powder
1 tablespoon white pepper
2 tablespoon lemon pepper seasoning
2 tablespoon celery salt
CREOLE CREAM SAUCE:
2 cups heavy cream
1 tablespoon creole seasoning
2 tablespoon Worcestershire sauce
2 tablespoon hot sauce or to taste
1 teaspoon paprika
POULTRY SEASONING:
1/4 cup Lawry's season salt
1/4 cup garlic powder
1/4 cup white pepper
1/4 cup lemon pepper seasoning
1/4 cup celery salt

Steps:

Using a pastry brush, coat chicken breasts with marinade. Refrigerate 30 min. Sprinkle the breasts with poultry seasoning. Prepare grill. Cook chicken breasts over direct high heat for 10 to 12 min. turning once during the grilling process. Heat olive oil in a large saute' pan over high heat. Place the sausage in the hot oil and cook 6 to 7 min, stirring every 2 to 3 min. add sliced mushrooms and cook 5 min. more, lower the heat to medium and add garlic. Cook for 3 minutes more. Add creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir green onions and fresh parsley, and remove from heat. Place chicken breasts on serving dishes and top with 1/3 to 1/2 cup of sausage cream sauce. Can be served with rice. NO-STICK GRILLING MARINADE: Place the egg yolks, creole mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper and celery salt until well incorporated. Store covered in refrigerator until needed. CREOLE CREAM SAUCE: Place all ingredients in a double boiler over medium high heat and reduce by half. POULTRY SEASONING: Combine all spices and mix well. Store in an air tight container or spice jar.