SUNDAY BRUNCH WICHITA KS RECIPES

Steps:

• PREP/PREPARE
• The Chicken You can use any part of the chicken (light/dark meat), but it should be boneless and skinless. As to the chopping… bite size or even smaller is what I would recommend. What I am going for is when you pick up a forkful of chicken/pasta/sauce, you have a nice combination. If the chicken is cut too large, it will overpower the taste experience. Yes, these are the things that chefs lose sleep over… How big to cut the chicken pieces :-)
• Creole Seasoning My favorite store-bought seasoning mix is Tony Chachere’s Original Creole Seasoning; however, like most store-bought Creole mixes the major ingredient is salt. So, I make my own, to get the same kick, with a ton less salt. Here is the recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html
• Gather your ingredients (mise en place).
• Chop the chicken into small pieces. Chop, Chop, Chop. Work, Work, Work.
• Do the same for the bacon. Chop, Chop, Chop.
• Add the bacon to a pan over medium heat.
• Slowly cook until crispy.
• Remove from the pan (leave the bacon grease), and reserve.
• Add the chicken to the pan with the bacon grease.
• Lightly cook the chicken for a few minutes. It should still be slightly pink in the middle.
• Remove and reserve.
• Add the cream, creole seasoning, pepper, flour, and chopped capers, to a small bowl, or measuring cup, and whisk to combine.
• Add to the pan, over medium heat. Let simmer, stirring occasionally until sauce begins to thicken, about 5 – 7 minutes. Add the chicken, and additional veggies (if using), and simmer for 3 – 5 minutes.
• Remove from heat and stir in the lemon juice, and sherry (if using).
• PLATE/PRESENT
• Serve over pasta with some crusty bread, and maybe a side salad. Enjoy.
• Keep the faith, and keep cooking.