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Chicken Andouille
Prep Time
45 mins
Cook Time
15 mins

This recipe comes from Henry's End. A wonderful restaurant I worked for located in Brooklyn. I carried it with me to the Corn Exchange and it was much loved. This recipe is in The Corn Exchange cookbook.

Course: Main Course
  • 4 skinless, boneless chicken breasts pounded to the same thickness and cut into 1 1/4 " pieces
  • 1 red or yellow pepper deseeded and cut into triangles
  • 1 small zucchini cut in half and cut into half moon shapes, 1/4" thick
  • 6 button mushrooms cut into 1/4" halves, depending on their size
  • 2 Tbsp honey mustard
  • 2 andouille sausages cut in half lengthwise and than in half moon shapes 1/2" thick
  • chicken stock for deglazing
  • flour for dredging chicken
  • 1/2 Lemon juice from it
  • 2 Tbsp Parsley chopped
  • 2 Tbsp unsalted butter
  • salt and pepper for seasoning
Recipe Notes

In a saute pan, large enough to hold all the above ingredients and is able to be placed into a 425° F oven.  To this pan add 2 Tbsp of olive oil and 2 Tbsp of butter.  Lightly dredge the chicken pieces, one at a time in flour and set aside.  When the butter begins sizzle and the pan is hot,  add the chicken pieces.  (You could omit the flour but it helps thicken the sauce.) Add the andouille sausage right after the chicken and cook for about 4 minutes on top of the stove.  Toss in the cut zucchini, button mushrooms and peppers. Lightly sprinkle the dish with salt.   Place in a 425° F oven for 10 minutes.  Take the pan out and turn over the chicken pieces and andouille sausage.  This allows the other side to brown.  Cook for another 5 minutes in the oven.  Take it out and add the lemon juice, honey mustard and 3/4 cup of chicken stock.  Set on top the stove and reduce the liquid to about 1/4 cup.  Add in 2 knobs (2 Tbsp) of butter and the chopped parsley.  Give a stir. Taste the sauce for seasoning and serve on a platter.  A side dish of cooked rice is a wonderful accompaniment to this entree.