CHICKEN DELMONICO
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 33
Steps:
- 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- 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.
CHICKEN CHERRIES FLAMBE
From the book, "365 Ways to Cook Chicken" by Cheryl Sedaker. I tend to substitute boneless chicken breasts, and have never actually tried this with the slivered almonds. This is one of those recipes that really is so easy to make but looks amazing and is very impressive at dinner parties.
Provided by PianoCook
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons of the margarine in a medium-size frying pan. Add almonds and scallions and cook about 3 minutes, until scallions are soft and nuts are lightly browned. Remove to a small bowl; add cream cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix until well blended.
- Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mixture and secure with wooden toothpicks. Season with additional salt and pepper.
- In a large frying pan, heat remaining 2 tablespoons margarine in the oil. Brown chicken on all sides over medium-high heat, about 8 minutes. Add cherries with juice and orange peel to chicken and cook, covered, for 10-15 minutes, until cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep warm.
- Bring liquid in pan to a boil and boil until reduced to about 2/3 cup. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken.
- Warm brandy in a large ladle or small saucepan, but do not boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately.
Nutrition Facts : Calories 294.1, Fat 19.6, SaturatedFat 5.7, Cholesterol 58.1, Sodium 217.5, Carbohydrate 8.2, Fiber 1, Sugar 5.9, Protein 16.5
CHICKEN FLAMBE
Make and share this Chicken Flambe recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Lightly season the chicken breasts with salt and pepper.
- In a large skillet over medium heat, brown chicken breasts on both sides.
- Add onions and mushrooms and stir cook until the onions soften.
- Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
- In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven.
- Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside. Remove the casserole from the oven.
- Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
- Pour sauce over chicken.
- Serve with wild rice and vegetables.
Nutrition Facts : Calories 304.6, Fat 14.6, SaturatedFat 4.5, Cholesterol 88, Sodium 158.6, Carbohydrate 6.6, Fiber 0.8, Sugar 2.2, Protein 25.6
CHICKEN BREAST FLAMBE
Flambe presentation is an impressive way to show off even an easily-prepared recipe, such as this one. Make sure your guests are present to "watch the show" before returning the chicken to finish the cooking.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly season the chicken breasts with salt and pepper.
- In a large skillet over medium heat, brown chicken breasts on both sides.
- Add onions and mushrooms.
- Cook, stirring, until onions soften.
- Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
- In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
- Take the casserole out of the oven.
- Place the casserole on the kitchen counter and invite your guests to watch the show.
- Pour the liqueur over the chicken and vegetables and ignite it.
- When the flames die out, add the wine and return the casserole to the oven for another 15.
- minutes or until the chicken breasts are no longer pink inside.
- Remove the casserole from the oven.
- Arrange the chicken and vegetables on a warm platter and keep hot.
- Reserve pan juices in the pan.
- Mix butter and flour to make a paste.
- Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
- Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
- Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.
Nutrition Facts :
CHICKEN FLAMBé
Provided by James Beard
Categories Chicken Dairy Poultry Sauté Cognac/Armagnac Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.
BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2
Make and share this Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 37m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preparing Bing Cherry Sauce:.
- Drain juice from cherries.
- Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
- Bring mixture to a boil until sauce thickens.
- Remove from heat.
- Stir in the drained cherries.
- Season chicken breast with salt, white pepper, paprika, and brush with butter.
- Bake for 30 minutes at 325°F or until cooked and tender.
- Place chicken in a medium size ovenproof serving dish and cover with sauce.
- Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
- HOW TO FLAMBE:.
- Pour 1/4 ounce of brandy over dish and place in middle of table.
- Using long wooden matches, ignite chicken breast.
- When flame goes out and liquor has burned off, you are ready to serve.
Nutrition Facts : Calories 632.9, Fat 32.8, SaturatedFat 13.4, Cholesterol 175.6, Sodium 380.1, Carbohydrate 33.1, Fiber 2.8, Sugar 27.3, Protein 48.8
FLAMBéED CHICKEN WITH ASPARAGUS
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
- Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
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CHICKEN FLAMBE WITH IRISH WHISKEY AND CREAM
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- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
- Combine the flour, salt and pepper and spread on a sheet of waxed paper. Dredge the chicken in the flour on both sides.
- Melt the butter and olive oil in a large pan over medium-high heat. Working in batches so as not to overcrowd the pan, add the chicken and cook just until golden, 2-1/2 minutes per side. Transfer to a plate, cover with foil to keep warm.
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