Dan's Sauce Piquante
Contributed by Diane S.
Categories: Main dish
Servings:  8

8 Boneless, skinless chicken breasts (cut up)
1 cup vegetable oil
1 cup chopped onion
1 green pepper (chopped)
1 cup all-purpose flour
1 (15 oz.) can tomato sauce
1 can rotel tomatoes w/chilis
1 Bay leaf
2 Cloves mashed garlic
2 qts. Water
Tony Chachere seasoning to taste (or season-all)
1 Bunch green onions, chopped
2 jars (8 oz.) mushrooms,W/water
1 cup Wine (red or blush)


Cut chicken into bite size pieces, brown litely in oil in
large dutch oven (magnalite or black iron).  Remove chicken
from pan. Cook onion, green onions and green pepper until
golden brown in remaining oil.  Remove; leaving the oil.
Add flour, cook slowly until brown, stirring constantly
(should be the color of mud when done).  Add tomato sauce,
mashed ro-tel tomatoes, bay leaf, garlic, cooked vegetables,
chicken and seasoning and remaining ingredients. Slowly add
water (2 quarts may be too much), disolving flour mixture,
to desired consistency (thick, not runny).  Bring to a boil,
lower flame and simmer 2 hours or more.  Serve over cooked
white rice.

Angela Propst
Lake Charles, LA
1st place winner, 1996 Southwest La. State Fair Sauce
Piquante cook-off