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Chicken

Tchoupitoulas

(Chop-a-too-las)

Ingredients

2 tsp salt 1 tsp paprika
¼ tsp red pepper ½ tsp white pepper
½ tsp onion powder ½ tsp garlic powder
½ tsp basil ¼ tsp black pepper
¼ tsp thyme
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8 chicken breast 4 tbsp butter
Béarnaise sauce 2 cups diced Tasso (or ham)
4 cups sliced mushrooms 1 cup chopped green onions
4 cups diced white potatoes Béarnaise sauce

Lagniappe

Boil and dice the potatoes, drain and set aside.

Combine the seasoning mix and rub down chicken breast with 4 tsp of the
spice mix. Preheat an iron skillet and place the chicken breast skin side down
with a pat of butter on top. Fry uncovered for 35 minutes, turn meat over and
continue cooking another 10 minutes. Remove the chicken and reserve the
drippings.

In another skillet heat ½ inch oil. Toss the uncooked diced potatoes in the
remaining spice mix and fry in the hot oil until golden brown. Drain and set
aside.

Make the Béarnaise sauce using a mix or your own recipe and set aside.

In the skillet you used to cook the chicken, cook the Tasso or smoked pork (if
not using Tasso, substitute ham with ½ tsp white pepper, garlic powder, a
pinch of red and black pepper.) till browned. Add the potatoes and sauté till
the potatoes are hot, add ½ the reserve chicken drippings, and stir in the
mushrooms, sauté for a couple of minutes. Add the remaining chicken
drippings and stir in the green onions at the last.

To serve, place the drained potato mixture on a plate, arrange a chicken
breast on top and spoon on a generous portion of the Béarnaise sauce

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