alevia's kitchen
About the Recipe
Ingredients
1 lb chicken breast, diced
¼ cup flour
⅝ tablespoon Christines Seasoning
1 ¾ tablespoons olive oil
4 oz andouille sausage, chopped
¾ cup onion, diced small
½ tablespoon chopped garlic
⅛ teaspoon chilli powder
3 oz mushroom, sliced
½ can artichoke hearts, quartered
7 oz water
3 oz heavy cream
2 green onions, chopped
⅝ tablespoon parsley, freeze-dried
⅝ teaspoon tarragon, leaves
1 ⅛ tablespoons chicken base
Topping:
⅓ cup panko
1 oz parmesan cheese
⅝ tablespoon unsalted butter, melted
Preparation
In a bowl, combine the Panko, cheese and melted butter for the topping and set aside
In a bowl, combine the flour and Christine's seasoning, add the chicken, and toss to coat. In a stock pot, heat the oil and brown the chicken off in batches. Remove from the oil and place in a pan. Add the sausage and brown for about 4 minutes. Then add the onions, garlic, and chilli powder and simmer for 5 minutes; add the mushrooms and simmer for 4 minutes. Add the leftover flour and mix, and cook for 2 minutes
Then add the water and chicken base and simmer for 5 minutes; add the chicken, artichokes, cream, green onions, parsley, and tarragon and boil, stirring. When it thickens, season to taste
Place in an oven-able pan and top with the breadcrumbs mix. Bake for about 25 minutes at 350ºF