Take a brief break from reality today with a serving of Chicken Sauce Piquant. This is a lusty, spicy thing from New Orleans.
Fry boneless chicken breasts rubbed with creole spices and flour. Add the trinity of Louisiana cooking . . . onion, celery and bell pepper. They are the choir in this chapel, in perfect harmony with the browned flour, cayenne, white pepper, and jalapeno. Fresh tomatoes, chicken stock and Louisiana hot sauce form the pool in which this all luxuriates. Ladled upon white rice, it wants to seduce you and make you sweat.