Chicken delmonico

4 servings

Ingredients

QuantityIngredient
46-ounce skinless chicken
Breasts, each breast cut
Into four equal strips
Essence
1cupPlus 2 tablespoons flour
2cupsFine dried bread crumbs
2Eggs beaten with 2
TB milk
6tablespoonsButter
½cupMinced onions
Salt and black pepper
4cupsSliced assorted Exotic
Mushrooms, such as shiitake,
Oyster,
Chanterelle or black
Trumpet
4Fresh artichoke hearts,
Blanched until tender
Juice of two lemons
2tablespoonsChopped garlic
cupHeavy cream
2tablespoonsFinely chopped fresh
Parsley
16largesLeaves of fresh spinach
3tablespoonsOlive oil
1Recipe of Cheesy Bacon
Grits

Directions

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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