Bronzed Chicken Mardi Gras

Directions

  1. Blanch and shock the vegetables, drain and reserve.
  2. In a hot pan with peanut oil, sear chicken breasts until bronze in color, degrease pan, transfer to a 500° F oven to finish cooking.
  3. Meanwhile, heat the cream with the vegetables and Cajun seasonings; finish sauce by swirling in the remaining butter.
  4. Serve chicken over rice or pasta and top with Mardi Gras vegetables and sauce.

Ingredients

  • 1 1/2 Tbsp. McCormick® Cajun Seasoning
  • 2 oz. Nature's Best Dairy® Butter, melted
  • 1 Tbsp. Nature's Best Dairy® Butter
  • 2 oz. Nature's Best Dairy® Cream, Heavy
  • 2 Tbsp. oil, peanut
  • 1 Tbsp. Peak Fresh Produce® Carrot(s), julienned
  • 1 Tbsp. Peak Fresh Produce® Celery, julienned
  • 1 Tbsp. Peak Fresh Produce® Onion(s), Red, julienned
  • 1 Tbsp. Peak Fresh Produce® Pepper(s), Red Bell, julienned
  • 1 Tbsp. Peak Fresh Produce® Pepper(s), Yellow Bell, julienned
  • 1 Tbsp. Peak Fresh Produce® Zucchini, julienned
  • 2 4 oz. West Creek® Chicken, Breast(s), Boneless Skinless, pounded