Celestial Chicken By Shahana Recipes

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

CELESTIAL CHICKEN BY SHAHANA

Steps:

• Place chicken pieces, NOT BROWNED, in casserole.
• Combine curry, honey and mustard in bowl and pour over chicken to cover.
• Bake at 350, uncovered 45-60 minutes or until done.