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| 1 | Bag rice; cooked according to package directions (desired serving amount) |
| 1/4 Tasse | butter or margarine |
| 2 Esslöffel | all-purpose flour |
| 1 Tasse | milk |
| 1 x ca. 450 g | Boneless chicken breast; cut into thin strips |
| 1/2 Teelöffel | Dried tarragon leaves |
| 1 Tasse | Hot cooked peas |
| 1 | Jar (2-oz) diced |
| | Pimientos;drained |
| 1/4 Teelöffel | black pepper ground |
| 1/4 Teelöffel | white pepper |
| 1/4 Teelöffel | Red cayenne pepper |
| 1/4 Teelöffel | garlic powdered |
| 1/4 Teelöffel | paprika |
| 1/4 Teelöffel | salt |
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In small saucepan, over medium-low heat, melt 2 tablespoons butter. Stir in flour; cook for 2 minutes. Slowly add milk and 3/4 tsp Cajun Spice Blend. Cook, stirring constantly, until thickened. Keep warm.
In skillet, over medium-high heat, melt remaining butter. Add chicken, tarragon and remaining Cajun Spice Blend; sauce until chicken is done. Keep warm.
Gently stir together cooked rice, peas and pimientos. Spoon chicken mixture over rice. Serve with prepared sauce.
Cajun Spice Blend: Mix all ingredients.
Nabisco Foods Ad
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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