[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Make-Ahead Cajun Chicken and Mushrooms[/title][fusion_text]Week of September 21st-27th, 2015
Make-Ahead Cajun Chicken and Mushrooms
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1 cut-up chicken or 5-6 chicken breasts
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¼ cup butter
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½ cup flour
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1-1/2 cups chopped onions
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1-1/2 cups chopped celery
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1 cup chopped green bell peppers
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½ cup red bell peppers
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1-2 cloves chopped garlic
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2-1/2 cups hot chicken broth or hot water
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4-6 ounces sliced mushrooms
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1 bay leaf
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¼ teaspoon cayenne pepper
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2 teaspoons Worcestershire sauce
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2-3 drops hot sauce
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½ teaspoon seasoned salt
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Parsley for garnish or chop and add for fresh flavor
Brown chicken pieces in large skillet. In second pan, melt butter over medium heat. Stir in flour and continue to stir until a rich milk chocolate brown. Add onions, celery, peppers and garlic. Cook until softened. Add hot water or broth to vegetables, stirring as you go. Add remaining ingredients, including browned chicken. Cover and simmer for 1 hour. Remove bay leaf before serving over rice.
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