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Receta Chicken Delmonico
by Global Cookbook

Chicken Delmonico
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Ingredientes

  • 4 x Skinless chicken breasts - (6 ounce ea) each breast cut into four equal strips see * Note
  • 1 c. Flour plus
  • 2 Tbsp. Flour
  • 2 c. Fine dry bread crumbs
  • 2 x Large eggs beaten with
  • 2 Tbsp. Lowfat milk
  • 6 Tbsp. Butter
  • 1/2 c. Chopped onions Salt to taste Freshly-grnd black pepper to taste
  • 4 c. Sliced assorted Exotic mushrooms (such as shiitake, oyster, chanterelle or possibly black trumpet)
  • 4 x Fresh artichoke hearts blanched till tender Juice of two lemons
  • 2 Tbsp. Minced garlic
  • 1 1/2 c. Heavy cream
  • 2 Tbsp. Finely-minced fresh parsley
  • 16 lrg Fresh spinach leaves
  • 3 Tbsp. Extra virgin olive oil
  • 1 x recipe Cheesy Bacon Grits see * Note

Direcciones

  1. Preheat the fryer.
  2. Season the chicken with Emeril's Essence. Season 1 c. 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.
  3. In a large saute/fry pan, over medium heat, heat two Tbsp. of the butter. Pan-fry the chicken in batches (using another 2 Tbsp. of butter) till golden on each side, about 2 to 3 min on each side. Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence.
  4. Using a paper towel, wipe the saute/fry pan clean. Heat the remaining butter in the saute/fry pan. Stir in the remaining flour and cook for 1 minute. Add in the onions and saute/fry for 2 min. Season with salt and pepper. Add in the mushrooms and continue to saute/fry for 2 min. Season with salt and pepper. Add in the artichokes, lemon juice and garlic and continue to saute/fry for 2 min. Season with salt and pepper. Stir in the heavy cream and bring the liquid to a simmer. Cook the mix till the cream thickens and the sauce coats the back of a spoon, about 3 to 5 min. Remove the sauce from the heat and stir in the parsley. Reseason if needed.
  5. Fry the spinach leaves in the warm 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.
  6. To serve, spoon the Cheesy Bacon 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.
  7. This recipe yields 4 servings.