Chicken Delmonico

Recipe Ingredients

4		Skinless chicken breasts - (6 oz ea) - each breast cut
		Into four equal strips
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Flour - plus
2 tablespoons	30ml	Flour
2 cups	292g / 10oz	Fine dried bread crumbs
2		Eggs - beaten with
2 tablespoons	30ml	Milk
6 tablespoons	90ml	Butter
1/2 cup	31g / 1.1oz	Minced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Sliced assorted Exotic mushrooms
		(such as shiitake, oyster, chanterelle or
		Black trumpet)
4		Fresh artichoke hearts - blanched until
		Tender
		Juice of two lemons
2 tablespoons	30ml	Chopped garlic
1 1/2 cups	355ml	Heavy cream
2 tablespoons	30ml	Finely-chopped fresh parsley
16 tablespoons	240ml	Fresh spinach leaves (large)
3 tablespoons	45ml	Olive oil
1		Cheesy Bacon Grits - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Cheesy Bacon Grits" recipes which are included in this collection.

Preheat the fryer.

Season the chicken with Emeril's 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 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A73 broadcast 11-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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