Culinary Tools:
- Oil Core Electric Skillet
- Chef’s Knife
- Carving Knife
- Food Cutter (Cones #2 and 4)
Ingredients:
- 2 chicken breasts, boneless and skinless
- 1 ounce Cajun seasoning
- 4 Andoullie sausage, sliced
- 1 yellow onion, shredded (Cone #2)
- 3 cloves garlic, crushed
- 2 celery stalks, sliced (Cone #4)
- 8 ounces crimini mushrooms, baby bella or button mushrooms, cleaned and quartered
- 8 ounces chicken stock or chicken broth
- 1 ounce hot sauce
- 8 ounces evaporated milk or heavy cream
- Kosher salt and cracked black pepper to taste
- 1 ounce fresh cilantro, chopped
Procedure:
Preheat Oil Core Electric Skillet to 400 ?F. Season chicken breasts liberally with Cajun seasoning on both sides. Brown chicken for about 5 minutes on each side. Once the chicken is browned, remove from Oil Core and reserve. Add sausage and vegetables; sauté for 7 minutes. Add chicken stock, hot sauce, evaporated milk or cream, salt and pepper to taste. Slice chicken breasts on a cutting board and return to sauce. Add cilantro and cover until the Redy-cook valve whistles. Serve over rice.