Recipe - Chicken Saucepecant

4 Boned and skinned chicken
breast halves
One half teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Garlic powder
1/8 teaspoon Cayenne
One half teaspoon Sugar
One half cup Onion; chopped
1 tablespoon Cooking oil
15 ounce Tomato sauce
Water
Roux; * see note

* See separate roux recipe.

Season chicken breasts with salt, pepper, garlic powder, cayenne, and
sugar. Brown in oil in deep skillet or dutch oven until almost completely
panfried. Add tomato sauce and water for tomato gravy. Add onions and more
seasoning to taste. Have roux ready and add 2 tablespoons into gravy. While
stirring, bring to a low boil and allow the roux to melt. Continue to add
roux 1 tablespoon at a time until you have the taste/strength you want.
After roux has melted and there are no lumps, lower fire to simmer for
3045 minutes. Serve over rice.

NOTES : 1. Some people like to make this dish hot. If you want it hot,
either add more cayenne or add some Tabasco sauce. 2. You can easily change
the meat to ground beef, stew meat, ham, pork, etc. I've used leftover meat
and it has turned out great every time.
Recipe by: Ramona Cooper

Posted to recipeludigest Volume 01 Number 462 by Sewgoode
Sewgoode@aol.com on Jan 6, 1998