There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken.
This was an excellent chicken dish. Very good-tasting sauce. I think the next time I make it I will cut my chicken up before I boil it, though. Also, I didn't know how much creole spice to add, so I used a tsp. I turned out very [i]well[/i], was very attractive, so I posted a photo!
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I made this last nigh,t It is a vary flavorful dish sure to impress. Made as written except baked flatten chicken breasts that I dipped in melted butter and coated with panko crumbs and baked until crispy ,a lovely dish that I will make again
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