4 Skinless Boneless Chicken Breast Halves 3/4 Cup white wine 1/4 Cup Soy Sauce, Low Sodium 1 Cup Nonfat Veg Chicken Broth, Low Sod 2 Tsp. ground ginger 1 Tbsp brown sugar 1/4 Tsp. oregano Bring broth to boil and add wine, soy sauce, ginger, sugar, and oregano. Simmer five minutes. Arrange chicken in shallow baking pan and pour in sauce. Bake for 45 minutes at 350 deg F, then turn chicken and bake an additional 45 minutes. Sauce can be thickened with cornstarch and served. This was extremely good...very quick and easy too!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken Piquant's Videos
CAJUN CHICKEN & FRESH SASUAGE SAUCE PIQUANT
CHICKEN & FRESH SASUAGE SAUCE PIQUANT. It don't get much better than this...
Chicken Sauce Piquant is hands down one of my favorite Cajun dishes to make. I hope y’all enjoy!
Episode 4: Chicken Sauce Piquant
Episode 4: Today, Parrain shows us how to make a Cajun classic: a zesty, flavorful chicken sauce piquant. Laissez les bon temps rouler!
How to make Cajun Chicken Sauce Piquant - The Wolfe Pit
The Wolfe Pit makes a rich and spicy Cajun Chicken Sauce Piquant. PRINT FULL RECIPE - Chef Bourque - JB -
Chicken Sauce Piquant (a classic Cajun recipe)#cajuncooking #recipe #easyrecipe #chickenrecipe
CHICKEN SAUCE PIQUANT
I haven't had better.
2 TBS minced garlic 1 onion chopped 1 bell pepper chopped 2 stalks celery chopped 4 TBS butter 3 legs and 3 thighs or so 6 oz paste 10 oz Rotel 8 oz sauce 2 bay leaves 1 TBS Cajun Seasoning
Cook chicken in broiler until browned. 10 minutes or so. This removes some fat too. In a pan on a stove, cook the garlic, onion, bell pepper, and celery in butter until just browned. Add paste and cook until starting to brown. 5 - 10 minutes or so. Add Rotel, sauce, Bay leaves, Cajun seasoning. Stir to combine well. Add the chicken and cook 1 - 2 hours or until chicken is falling off the bone. Serve over rice.
Chicken Sauce Piquant the Chef Bourque' way. Aieee!
Join Chef Bourque as he creates a Cajun dish he enjoyed as a kid. This was when dirt roads were still in town and the water and oil trucks passed once a week to keep the dust down. This is when it was okay to live across the track and robins were okay to eat. It was a time when going to school barefooted and working in the cafeteria for your lunch was cool. Food tasted better back then. Don't forget to check out my Cajun Store at chefbourque.com.