DELMONICO CHICKEN
Make and share this Delmonico Chicken recipe from Food.com.
Provided by Karyl Lee
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place washed chicken breasts on foil on roasting pan.
- Broil at 400 F for 10 minutes, turning once.
- During the broil, mix the butter, mustard, paprika, garlic and vinegar into a paste.
- Turn the chicken back to skin side up and slather with the butter paste.
- If desired coat with bread crumbs, I prefer the almonds.
- Turn down oven to 325 degrees F.
- Cook until juices run clear, if crust begins to brown too much, cover lightly with foil tent.
- Let rest briefly and serve.
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.
THE BEST CHICKEN RIGGIES!!
Make and share this The Best Chicken Riggies!! recipe from Food.com.
Provided by Italian_mama
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper.
- Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat.
- Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer.
- Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot.
- Right before draining pasta add cream to sauce and turn off heat.
- Add sauce to pasta.
- Serve with grated cheese and lots of Italian bread.
Nutrition Facts : Calories 469, Fat 18.3, SaturatedFat 6.5, Cholesterol 101.7, Sodium 272.6, Carbohydrate 54.2, Fiber 4.8, Sugar 7.5, Protein 23.5
CHICKEN RIGGIES
This is Utica, New York's, specialty dish. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red/white sauce. Some other popular additions are mushrooms and black olives.
Provided by Conde54
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
- Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
- Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 70.8 g, Cholesterol 91.6 mg, Fat 20.7 g, Fiber 6.5 g, Protein 38.2 g, SaturatedFat 7.8 g, Sodium 576.3 mg, Sugar 4.9 g
CHICKEN RIGGIES
I found this recipe in "Quick & Easy meals" by Paula Deen. My husband and I just loved it!
Provided by jkoch960
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium heat. Add pancetta and onion, and cook 10 minutes, or until pancetta is crispy and onion is soft. Remove pancetta and onion from pan with slotted spoon, keeping as much butter in pan as possible; set pancetta and onion aside.
- Lightly pound chicken to 1/4-inch thickness. Cut into 2-inch pieces.
- In a shallow dish, combine flour and salt. Dredge chicken pieces in flour mixture, and cook in pan drippings over medium heat 4 to 5 minutes, or until chicken is lightly browned. Using slotted spoon, remove chicken from pan, and set aside.
- Add tomato sauce, vodka, Worcestershire sauce, salt, and red pepper flakes to pan drippings, stirring well. Cook over medium heat until bubbly.
- Stir in cream, and cook until thickened.
- Return pancetta, onion and chicken to cream mixture. Cook until heated through.
- Toss chicken cream mixture with hot cooked pasta. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 1050.4, Fat 73.2, SaturatedFat 43.9, Cholesterol 305.1, Sodium 962.8, Carbohydrate 60.7, Fiber 7.6, Sugar 3.5, Protein 36
UTICA CHICKEN RIGGIES
This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!
Provided by Adria82
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot melt butter and then add chicken.
- Cook chicken over medium heat just until they begin to turn white.
- Add mushrooms to chicken and cook for 5 minutes.
- Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
- Add water, bullion, tomato sauce, heavy cream, and spices.
- Bring to a boil, cover and simmer for 20 min, stirring occasionally.
- Add olives and simmer for 5 minutes.
- In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
- Add corn starch to sauce, stirring continuously until it thickens.
- If it is very runny just let stand to thicken.
- Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
Nutrition Facts : Calories 651.4, Fat 33.6, SaturatedFat 15.1, Cholesterol 194.7, Sodium 405.5, Carbohydrate 47.2, Fiber 3.6, Sugar 4.2, Protein 40.1
CHICKEN RIGGIES
If you are in the mood for a rich, creamy pasta dish - try this one! The flavor is so...yummy - not low cal though! Perfect with crusty bread and a good salad. Cook time includes making the noodles. Hope you enjoy!
Provided by DDW7976
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil& butter over medium heat.
- Add garlic and shallots, saute until soft.
- Then add chicken, seasoning with salt& pepper;saute until lightly browned- you don't want to over cook the chicken with all the extra simmering time below.
- Begin heating water for pasta.
- Add peppers, olives, mushrooms and tomato sauce to skillet.
- Reduce heat to low and simmer about 10 minutes (while pasta is cooking) Add sherry and simmer another 10 minutes.
- Stir in cream and parmesan cheese and simmer for 10 minutes more.
- Toss all with hot, cooked pasta and serve immediately.
Nutrition Facts : Calories 1045.2, Fat 69.6, SaturatedFat 33.5, Cholesterol 287.2, Sodium 937.7, Carbohydrate 61.3, Fiber 5.1, Sugar 7.1, Protein 44.4
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