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    You are in: Home / Southern / Chicken Sauce Piquant Recipe
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    Chicken Sauce Piquant

    Chicken Sauce Piquant. Photo by Chef #1139754

    1/1 Photo of Chicken Sauce Piquant

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Chef #1139754's Note:

    I created this recipe with my mom one Sunday while we were craving one of our favorite (discontinued) dishes from Copeland's.

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    Units: US | Metric




    1. 1
      Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
    2. 2
      Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
    3. 3
      In a very large skillet or sauté pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
    4. 4
      After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
    5. 5
      While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
    6. 6
      After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
    7. 7
      In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
    8. 8
      Slice chicken into strips and add to sauce. Remove from heat.
    9. 9
      Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
    10. 10
      Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.

    Ratings & Reviews:


    Nutritional Facts for Chicken Sauce Piquant

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 526.5
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 7.2 g
    Cholesterol 111.8 mg
    Sodium 68.0 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 2.1 g
    Sugars 5.1 g
    Protein 24.1 g

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