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    Chicken Delmonico


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    4 chicken breasts, each cut into 4 strips
    1 cup + 2 tbl. flour
    2 cups fine dry breadcrumbs
    2 eggs beaten w/ 2 tbl. milk
    6 tablespoons butter
    1/2 cup minced onion
    salt and black pepper
    4 cups sliced assorted exotic mushrooms
    4 fresh artichoke hearts, blanched till tender
    juice of 2 lemons
    2 tablespoons chopped garlic
    1 1/2 cups heavy cream
    2 tablespoons fine chopped parsley
    16 large spinach leaves
    3 tablespoons olive oil
    1 recipe cheesy bacon grits

    Recipe



    Preheat the fryer. Season the chicken with Essence. Season 1 cup of the flour and bread crumbs with Essence. Dip each strip of chicken in the flour. Dip each strip in the egg wash, letting the excess drip off. Dredge the strips in the bread crumbs, coating each strip completely. In a large saute pan, over medium heat, melt two tablespoons of the butter. Pan-fry the chicken in batches (using another 2 tablespoons of butter) until golden brown on each side, about 2 to 3 minutes on each side.

    Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence. Using a paper towel, wipe the saute pan clean. Melt the remaining butter in the saute pan. Stir in the remaining flour and cook for 1 minute. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the artichokes, lemon juice and garlic and continue to saute for 2 minutes. Season with salt and pepper.

    Stir in the heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and the sauce coats the back of a spoon, about 3 to 5 minutes. Remove the sauce from the heat and stir in the parsley. reseason if needed. Fry the spinach leaves in the hot oil for about 30 seconds. Remove the spinach from the oil and drain on a paper-lined plate. Season the spinach with salt and pepper. To serve, spoon the grits in the center of each plate. Lay four strips of chicken on top of each plate of grits. Spoon the mushroom and artichoke sauce over the chicken. Garnish with fried spinach. Yield: 4 servings.

 

 

 

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