Boneless Chicken Leg Etouffee

Boneless chicken leg breaded with fresh white breadcrumbs cajun style sauce from chicken stock.
Saute over moderate heat in olive oil.

Add 1 Tb of cognac to sauce
1/2 qt. chicken stock,

1/4 c. ea. celery,
green peppers.,
1/2 c. finely diced onion,
4 garlic cloves,
cajun seasoning,
1/2 tsp salt.
1-2 T. brown roux. link to brown roux video---https://youtu.be/-K8TgG2VIeo