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Name: Chicken Saucepecant
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/8 ts Cayenne; 1/4 ts Garlic powder; 1/2 c Onion chopped; 1/2 ts Black pepper; Roux; * see note; 1 tb Cooking oil; 15 oz Tomato sauce; 4 Boned and skinned chicken; 1/2 ts Salt; 1/2 ts Sugar; Water

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INGREDIENTS

1/8 ts Cayenne
1/4 ts Garlic powder
1/2 c Onion ; chopped
1/2 ts Black pepper
Roux; * see note
1 tb Cooking oil
15 oz Tomato sauce
4 Boned and skinned chicken
1/2 ts Salt
1/2 ts Sugar
Water

INSTRUCTIONS

* See separate roux recipe. Season chicken breasts with salt, pepper, garlic powder, cayenne, and sugar. Brown in oil in deep skillet or dutch oven until almost completely pan-fried. Add tomato sauce and water for tomato gravy. Add onions and more seasoning to taste. Have roux ready and add 2 tablespoons into gravy. While stirring, bring to a low boil and allow the roux to melt. Continue to add roux 1 tablespoon at a time until you have the taste/strength you want. After roux has melted and there are no lumps, lower fire to simmer for 30-45 minutes. Serve over rice. NOTES : 1. Some people like to make this dish hot. If you want it hot, either add more cayenne or add some Tabasco sauce. 2. You can easily change the meat to ground beef, stew meat, ham, pork, etc. Ive used leftover meat and it has turned out great every time. Recipe by: Ramona Cooper Posted to recipelu-digest Volume 01 Number 462 by Sewgoode on Jan 6, 1998

NOTES

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Chicken Saucepecant

1/8 ts Cayenne
1/4 ts Garlic powder
1/2 c Onion chopped
1/2 ts Black pepper
 Roux; * see note
1 tb Cooking oil
15 oz Tomato sauce
4 Boned and skinned chicken
1/2 ts Salt
1/2 ts Sugar
 Water

* See separate roux recipe.    Season chicken breasts with salt, pepper, garlic powder, cayenne, and  sugar. Brown in oil in deep skillet or dutch oven until almost completely  pan-fried. Add tomato sauce and water for tomato gravy. Add onions and more  seasoning to taste. Have roux ready and add 2 tablespoons into gravy. While  stirring, bring to a low boil and allow the roux to melt. Continue to add  roux 1 tablespoon at a time until you have the taste/strength you want.  After roux has melted and there are no lumps, lower fire to simmer for  30-45 minutes. Serve over rice.    NOTES : 1. Some people like to make this dish hot.  If you want it hot,  either add more cayenne or add some Tabasco sauce. 2. You can easily change  the meat to ground beef, stew meat, ham, pork, etc. Ive used leftover meat  and it has turned out great every time.  Recipe by: Ramona Cooper    Posted to recipelu-digest Volume 01 Number 462 by Sewgoode  <Sewgoode@aol.com> on Jan 6, 1998

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Nutrition

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Serving Size: 1 Serving (1709g)
Recipe Makes: 4 Servings

Calories: 566
Calories from Fat: 113 (20%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 3.7g
Cholesterol 82.6mg		25 %
Sodium 8440.5mg		291 %
Potassium 5516.3mg		145 %
Total Carbohydrate 88.8g		26 %
	Dietary Fiber 24.4g	98 %
	Sugars, other 64.4g
Protein 41.2g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 566

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