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Blackened Fish or Chicken

2 Fresh Fish fillets or 2 Boneless Skinless Chicken Breasts
2 Tbs. vegetable oil
2 Tbs. butter
Texas Traditions Gourmet Seasoning Blend
2 Tbs. white wine (optional)

Season liberally with Texas Gourmet Seasoning Blend, covering meat completely. Heat skillet with intense heat (use a black iron skillet). Add vegetable oil and butter. When butter begins to brown add the fillet or chicken and cook with intense heat until blackened (just a few minutes) turn fillet or breast over and continue cooking until blackened. The chicken will take a little longer to cook than the fish. The fish, when done, will flake apart with a fork when tested. The chicken can be cut to check for doneness, and should not be pink inside, but do not overcook or it will be dry.

To use the chicken as an hors d’oeuvre: Remove chicken from skillet and cut into bite size serving pieces, return it to the skillet it was originally cooked in and add two tablespoons of water or white wine, stirring to evenly coat the bite-size pieces with the seasoned pan drippings. Serve with tooth picks. The chicken is also wonderful arranged atop fresh salad greens served with your favorite dressing

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