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Chicken Tchoupitoulas

Posted by Peggy on February 12, 2010

Chicken Tchoupitoulas
Recipe: Chicken Tchoupitoulas


  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 1/2 pounds chicken tenders*
  • 2 plus 1 tablespoons extra virgin olive oil
  • 1/4 cup white wine or chicken stock
  • 3 cups sliced button mushrooms
  • 3/4 cup chopped scallions
  • 1 cup chicken stock
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons dried tarragon


  1. Make a spice mix by combining salt, paprika, cayenne, white pepper, black pepper, garlic powder and basil. Toss with chicken tenders.
  2. In a large, heavy-bottomed sauté pan, heat 2 tablespoons of the olive oil over medium heat. Sauté chicken until almost cooked and golden brown, about 1-2 minutes per side. (Do not overcook the chicken, it will continue to cook in the sauce.)
  3. Remove chicken from pan and reserve. Deglaze pan with wine or stock, scraping pan, for 1 minute. Add remaining tablespoon of olive oil to pan.
  4. Add mushrooms and scallions to pan and sauté 2 minutes, stirring.
  5. Whisk cornstarch into stock; whisk stock mixture into mushrooms and scallions. Bring to a low boil then reduce heat. Stir in tarragon and reserved chicken and simmer 3-5 minutes, or until sauce has thickened and chicken is cooked through. Season with additional salt and cayenne, if desired.

*You may substitute skinless, boneless chicken breasts, sliced into strips for the tenders.

Time: 25 minutes

Number of servings (yield): 4

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