When JoAnn Cazedessus blended a combination of muscadine and blueberry wines for Casa de Sue Winery and named it Jambalaya, her husband, Mac, told her, “Nobody’s going to buy that.” As time has passed, Jambalaya has proved to be the winery’s biggest seller. Nestled in the countryside near Clinton, Louisiana, Casa de Sue Winery is decidedly off the beaten path. To help build traffic, the owners moved their tasting room to a more-traveled area: The Cajun Village, in Sorrento, Louisiana. In one of the village’s quaint Acadian buildings, the Louisiana Wines store offers complimentary tastings of Casa de Sue’s 13 blends of muscadine and berry wines.
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- 8 (8-ounce) boneless skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup all-purpose flour
- ½ cup butter
- 5 green onions, chopped
- 3 stalks celery, chopped
- ½ cup chopped fresh parsley
- 2 chicken bouillon cubes, dissolved in 2 cups boiling water
- 1 (4.25-ounce) jar whole mushrooms, drained
- 1 cup sweet white muscadine wine, such as Casa de Sue La Louisianne
- 1 tablespoon Worcestershire sauce
- 1 tablespoon browning and seasoning sauce, such as Kitchen Bouquet
- Sprinkle chicken with salt and pepper, then lightly dredge in flour. Place into a 13x9-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Add green onion and celery; cook until celery is tender, about 6 minutes. Add parsley, dissolved bouillon, mushrooms, wine, Worcestershire, and browning sauce. Bring to a boil; reduce heat to simmer, and cook 10 minutes. Let cool completely.
- Pour sauce over chicken; cover and refrigerate overnight.
- Preheat oven to 350°. Uncover chicken, and bake until an instant-read thermometer inserted in thickest part of breast registers 165°, about 1 hour.
Louisiana Cookin https://www.louisianacookin.com/