This is a freezer friendly meal. Almost everything here was stuff I had in my fridge and pantry making it super simple to throw together. I adapted it from Emeril Lagassee and I can’t wait to pull it out of the freezer and bake.
- 1/4 cup all-purpose flour
- Dash Salt
- Dash Pepper
- Dash paprika
- Dash cayanne
- Dash dried oregano
- Dash dried thyme
- Dash onion powder
- Dash garlic powder
- 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 dry bread crumbs
- 1/4 cup grated Parmesan
- 3 tablespoons vegetable oil
- 6 ounces andouille sausage, chopped
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne
- 6 ounces mushrooms, stems trimmed, wiped clean, and sliced
- Frozen artichoke hearts (10oz) thawed and chopped
- 1 1/2 cups chicken stock
- 1/2 cup milk
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- Toasted sliced French bread, accompaniment
In a heavy plastic bag, combine the flour and spices. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.
In a small bowl, combine the breadcrumbs and cheese and set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and freeze.
When ready to eat, place in a 350 degree oven until browned and heated through. Serve with french bread.