A fresh chicken breast seasoned with Cajun spices and grilled, served over a hash, mushrooms and green onions. Topped off with a New Orleans Barnaise Sauce. Served with veggies and French bread.

1 cup tchoupitoulas butter (see recipe)
Barnaise sauce with tarragon reduction (see recipe)
2 boneless, skinless chicken breasts (about 6 ounces each)
Flour to coat chicken
1/2 cup cooked and diced potatoes
1/2 cup diced andouille sausage
1/2 cup sliced mushrooms
1/4 cup diced green onions

3 cloves of garlic medium dice
1 cup corned beef hash
Prepare tchoupitoulas butter and barnaise sauce with tarragon reduction.

Preheat oven to 350 degrees.

In 10-inch saut pan, melt tchoupitoulas butter over medium heat. Dredge chicken breasts in flour and saut until browned on both sides. Add potatoes, sausage, mushrooms and onions. Toss well to coat with butter and heat through. Place in preheated oven on middle rack and bake 15 minutes or until chicken reaches an internal temperature of 160 degrees.

To serve, set each chicken breast over a bed of hash. Top with barnaise sauce with tarragon reduction. Makes 2 servings.

Tchoupitoulas butter:
1 cup (2 sticks) butter/margarine blend
1 1/2 tablespoons Cajun seasoning
1/4 teaspoon cayenne pepper

(Note: if you would like a little redder add a teaspoon of paprika)

Combine ingredients and mix well.

Barnaise sauce with tarragon reduction
1/4 cup egg yolk (about 3 large yolks)
1/2 cup hot clarified butter, cooled to room temperature
2 dashes hot pepper sauce
2 teaspoons Worcestershire sauce
1/2 cup white wine
1 tablespoon dried tarragon leaves (you can add fresh for depth of flavor but be care full flavor will change and you are adding moister to your sauce)

Make barnaise sauce: In heavy saucepan, gently beat egg yolks. Add clarified butter and cook over very low heat, stirring constantly, until mixture coats metal spoon with thin film, or reaches 160 degrees Fahrenheit on thermometer.

Real Chefs method whisk until your forearms bleed.

Wimpy Method-Transfer to food processor and process. Add hot pepper sauce and Worcestershire sauce. Mix until sauce is smooth and creamy.
Note: The faster an emulsion is made the faster it brakes.

Make tarragon reduction by combining wine and tarragon leaves in small saucepan. Reduce over medium heat until wine has evaporated, stirring occasionally, 3 to 4 minutes.

Add tarragon reduction to barnaise sauce to taste. Mix well and serve immediately.

Note: To clarify butter, melt butter over low heat in heavy saucepan without stirring. When the butter is completely melted, you will see a clear oily layer atop a milky layer.

Slowly pour the clear liquid into a dish, leaving the milky layer in the