Royal Core Spicy Chicken and Sausage

Culinary Tools:

  • Oil Core Electric Skillet
  • Chef’s Knife
  • Carving Knife
  • Food Cutter (Cones #2 and 4)


  • 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


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.