Chef Kelley McCann's chicken bonne femme
BATON ROUGE - Chef Kelley McCann showed us how to make chicken bonne femme today on News 2 at 4.
He added Zapp's Potato Chips for some crunch. He said you can also make your own chips, if you'd rather.
For cooking questions or questions about the recipe, e-mail Chef Kelley McCann.
Chicken Bonne Femme
4 8 oz. chicken breast
2 cups wondra flour
½ cup oil
½ lb. smoked bacon (chopped)
2 onions (sliced)
1 ½ cups chicken stock
1 T. fresh thyme (chopped)
¼ lb. salted butter
Salt and pepper
2 cups kettle cooked potato chips
In a medium sauté pan, add bacon and render out all fat, allow to become crispy, then remove from pan but keep fat. Add sliced onions to pan and caramelize in bacon fat. Once caramelized, return bacon to pan along with chicken stock and thyme and allow to simmer and reduce.
In a large sauté pan, add oil and turn to medium heat. Season chicken breast with creole seasoning and dredge in flour. Add to sauté pan and cook for 6-8 minutes on each side until golden brown and cooked through, then remove from pan and place on individual plates.
Once sauce has reduced, add butter and stir regularly until melted. Season with salt and pepper to taste. Spoon onions, bacon and sauce evenly on each chicken breast and top with crispy potato chips.
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