Chicken Delmonico
Serves 4
Recipe By: Emeril Lagasse
Published in: Emeril's Delmonico
4 boneless -- skinless chicken breast halves (6 to 7-ounce)
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning --
recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons unsalted butter -- cut into pieces (1/2 stick)
1/4 cup minced yellow onions
1 tablespoons chopped garlic
3/4 pounds assorted exotic mushrooms -- such as shiitakes,
chanterelles, and black trumpets, stemmed, wiped clean, and sliced
(about 4 cups)
1/2 teaspoons salt
1/4 teaspoons ground white pepper
1/4 cup dry white wine
1 cup chicken stock -- or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts -- recipe follows, cut into 1/4-inch
thick slices
1 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoons minced fresh parsley leaves
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil
and set aside. Season each chicken breast half with 1/2 teaspoon of the
Essence and set aside. Combine 1/2 cup of the flour with 1 1/2 teaspoons
of the Essence in a shallow bowl. In another shallow bowl, combine the
bread crumbs with the remaining tablespoon Essence. Put the egg wash in a
third bowl. Dredge the chicken first in the flour, shaking to remove any
excess, then in the egg wash, letting any excess drip off, and then in the
bread crumbs. Heat the oil and melt 1 tablespoon of the butter in a
large skillet or saute pan over medium-high heat. Add the chicken in 2
batches and cook until golden brown, 1 1/2 to 2 minutes per side.
Transfer the chicken to the prepared baking sheet and roast until cooked
through, 15 to 18 minutes.
Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining
butter over medium-high heat. Add the yellow onions and cook, stirring,
until soft, about 3 minutes. Add the garlic and cook, stirring, until
fragrant, about 30 seconds. Add the mushrooms and cook until soft and
they give off their liquid, about 4 minutes. Add the salt and pepper and
stir. Add the remaining 2 tablespoons flour, stir to incorporate, and
cook until the mixture is thick, about 1 minute. Add the wine and cook,
stirring, until evaporated, 30 seconds to 1 minute. Add the chicken
stock, stir well to incorporate, and simmer until the mixture is
thickened, about 2 minutes. Add the cream, bring to a simmer, and cook
until the mixture is thickened enough to coat the back of a spoon, about 2
minutes. Add the sliced artichoke hearts and lemon juice and stir to
incorporate. Remove from the heat and stir in the remaining tablespoon
butter, the green onions, and parsley. Adjust the seasoning, to taste.
To serve, place 1 chicken breast in the center of each of four large
plates and top each with an equal portion of the sauce. Serve
immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Boiled Artichoke Hearts:
1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, halved
Bring the water, bay leaves, salt, and peppercorns to a boil in a large
pot. With a small, sharp knife, trim the tough outer skin from the
artichoke stems and remove the bottom row of leaves. Using long handled
tongs, carefully add the artichokes and lemons to the pot and return to a
boil. Place 2 small heavy plates on top of the artichokes to keep them
submerged, lower the heat, and cook at a low boil until the artichokes are
tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit
until cool enough to handle. Pull off the large outer leaves from the
artichokes, and discard or reserve for another use. Remove and discard
the spiky inner leaves. Scrape the hairy choke from each heart and slice
as needed or serve whole.
Yield: 4 servings
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 4 servings
http://www. terrypogue. com
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/