Red Eye Chicken Recipe - Cooking Index
Red Eye Chicken Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Chicken breasts - boneless |
| 2 tablespoons | 30ml | Vegetable oil - divided |
| 1/2 teaspoon | 2.5ml | White pepper - divided |
| 1/2 teaspoon | 2.5ml | Black pepper - divided |
| 1/2 teaspoon | 2.5ml | Paprika - divided |
| Salt to taste | ||
| 1/8 teaspoon | 0.6ml | To 1/4 ts cayenne - (ground, red) pepper, divided |
| 1 | -- reduced-sodium (13 3/4 ounces) | |
| Broth | ||
| 3 tablespoons | 45ml | Unsalted tomato sauce |
| 2 tablespoons | 30ml | Unbleached flour |
Trim off and discard visible fat from chicken. In a large non-stick skillet, over medium-high heat, heat 1 tablespoon oil. Add chicken.
Sprinkle with 1/4 teaspoon white pepper, 1/4 teaspoon black pepper, 1/4 teaspoon paprika and 1/8 teaspoon Cayenne. Season with salt to taste. brown for 2 to 3 minutes. Turn chicken and sprinkle with remaining seasonings. Continue pan frying until chicken is cooked through. Remove from skillet and keep warm.
To skillet, add remaining oil and flour. Continue to cook and stir for 3 to 4 minutes, until flour is well combined and brown. Gradually add broth and tomato sauce, continuing to cook and stir until sauce is smooth and thickened. Season with salt and Cayenne to taste.
Spoon sauce over chicken and serve.
From a Purdue Fit and Easy Chicken recipe card
Source:
Emeril Lagasse
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