Debs Louisiana Swamp Chicken
From dmajor 15 years ago
- 20 minutes to make
- Serves 4
Want a dish to impress the boss, new neighbors, or relatives? This is it! A few steps and a George Foreman grill help make this a beautiful and impressive dish that people will talk about for a long time. Hope you love this as much as we do!
Ingredients
- 2 cups cooked spinach(drain and keep warm) shopping list
- 4 chicken breast, cut in halves lengthwise shopping list
- 8 oz. sliced mushrooms shopping list
- 2 3/4 sticks butter, divided shopping list
- 1 cup dark brown sugar shopping list
- 1/3 cup chili powder shopping list
- 1 tablespoon garlic powder shopping list
- 1 tablespoon creole spice shopping list
- 1 1/2 tablespoons white pepper shopping list
- 1/2 teaspoon cracked black pepper shopping list
- 4 egg yolks shopping list
- 1 tablespoon tarragon vinegar shopping list
- 1/2 teaspoon lemon juice shopping list
- 1/2 teaspoon tarragon, chopped shopping list
- 6 slices bacon, cooked crisp and crumbled shopping list
- 1 cup sliced green onions shopping list
- salt and pepper to taste(spinach) shopping list
- dash hot sauce shopping list
How to make it
- Mix together in a med. bowl, the garlic powder, creole spice, white pepper, cracked black pepper,chili powder, and the brown sugar.
- Rub chicken with mixture.
- Heat Skillet or George Foreman grill
- Lightly spray grill with cooking spray(if using skillet add a little olive oil to pan.
- Grill chicken a few at a time, cooking a few minutes on each side in skillet or cook in grill until lightly brown and no longer pink inside.
- Saute green onions and mushrooms in 3/4 stick butter until tender.
- Add onions and mushrooms to spinach.
- Season spinach with salt and pepper to taste.
- Blender Bernaise Sauce:
- Put egg yolks, vinegar, and lemon juice in blender and blend on high for 20 seconds.
- Melt 2 sticks of butter(in microwave) and slowly(steady stream) add to blender through top hole, while blending(pulsing) at med. high speed.
- Add tarragon and a pinch of salt and continue to blend for 6 to 10 seconds.
- To Plate: (warm plates prior if desired)Divide spinach among four plate,
- Top spinach with 2 pieces of chicken.
- Spoon the blender bernaise sauce evenly over the chicken.
- Sprinkle with crumbled bacon.
- Garnish with green onions slices if desired.
The Rating
Reviewed by 5 people-
great tasty recipe thanks
momo_55grandma
in Mountianview loved it
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Hi Deb,
Your Louisiana Swamp Chicken recipe sounds fantasic. We eat mostly chicken. Did you make this one up yourself? If you did your way above the average cook. I'm impressed. A big 5 from me. Happy cooking,
Paula
paulasue1
in Litchfield Park loved it
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