Chicken Etouffee (Low Fat Version) Recipe

• 4 lb boneless skinless chicken breast halves (4 to 6) Salt Garlic pwdr Grnd red pepper preferably cayenne
• 1 1/4 c. all-purpose flour approximately PAM or possibly other spray
• 1/2 c. onions finely minced
• 1/2 c. celery finely minced
• 1/2 c. green bell pepper finely minced
• 3 1/2 c. chicken stock approximately
• 3/4 c. Baked Roux see recipe
• 3/4 c. cool water
• 1 1/2 tsp salt
• 1 1/2 tsp grnd red pepper preferably cayenne
• 3/4 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp garlic pwdr
• 1 c. prepared Butter Buds (2 packets w/8 ounce water)
• 3/4 c. green onions very finely minced
• 12 c. cooked rice warm

Directions