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Spice rubbed pan-fried chicken breast served over mushroom red bean rice topped with sweet pepper and white wine cream sauce.
I love Cajun food. It’s everything indulgent all in one place to make the ultimate comfort food. Butter, spices, wine, cream you name it, and it’s there. It’s blends of aromatic spices that take everyday dishes up a notch. When I make Cajun food I know it’s gonna require the entire spice cabinet, vegetable bin, and all the remaining white wine in the vicinity. The results are totally worth it.
For this recipe, I did a simple spiced chicken breast pan-fried in butter and oil. I made my favorite silky sweet pepper cream sauce that has little flakes of cayenne pepper running throughout. and since I couldn’t decide on my starch I did my favorite mushroom rice with the addition of dark red beans. Check out my tips and tricks below for the best Cajun chicken, white wine cream sauce, and mushroom red bean rice. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CAJUN CHICKEN + WHITE WINE CREAM SAUCE + MUSHROOM AND RED BEAN RICE
the blend: when making spice blends it’s better to combine them all together then sprinkle over the chicken that way you have time to mix it all together beforehand results in layered even distributions. skip the salt and only salt directly to the chicken otherwise, you can end up losing track of the salt and using too much.
the spice cabinet: when it comes to Cajun cuisine you unload the entire spice cabinet. the flavors and seasonings are repetitive so don’t put the spice too far away you’ll never know when you’ll you need a dash of this or that.
white wine sauce: to make a super smooth white wine sauce all you need is a whisk and proper layering. adding raw wine to hot milk or cold milk to unreduced wine will result in curdling. the best way to start your sauce is with a well-combined roux then adding stock and wine to thicken and simmer on its own. only after the stock and wine are brought to a boil and simmered for a little will it be ready for any dairy.
worcestershire: worcestershire is an essential part of the rice it gives it a nice tang while tinting it with a deep rich brown color.
bay leaves: when you taste bay leaves in a dish it’s an earthiness you can’t pinpoint or put your finger on. it makes a short-span cooking dish taste like they’ve been cooking all day. It’s a key ingredient don’t forget it.
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