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 ORIGINAL DELMONICO EGGS BENEDICT
Steps:
- Hollandaise sauce:
- Whisk egg yolks, lemon juice, Tabasco sauce, Worcestershire sauce in a stainless steel bowl over a double boiler of lightly simmering water until the eggs have doubled in volume slowly drizzle in clarified butter while continuing to whisk vigorously until sauce has thickened. Season with salt and pepper and keep in warm place until ready for use. If the sauce thickens add a few drops of water.
- In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm.
- Lightly brush brioche rounds with room temperature butter. Toast till golden brown on both sides.
- Fill a 10 inch skillet half full with water, add ¼ cup white vinegar & bring to slow boil and reduce to a low simmer. Slowly break eggs one at a time into water and cook till egg white has set (3 minutes). Remove eggs with slotted spoon and drain.
- To assemble:
- Place warm toasted brioche rounds on plate, top with prosciutto cotto, place poached eggs on prosciutto and top with hollandaise sauce. Garnish with Osetra caviar and snipped chives (if using the TFD addition of them).
Nutrition Facts : Calories 653.94 kcal, Sugar 1.32 g, Sodium 559.72 mg, Fat 53.4 g, SaturatedFat 27.52 g, TransFat 0.4 g, Carbohydrate 19.14 g, Fiber 0.84 g, Protein 23.66 g, Cholesterol 774.45 mg
EGGS DELMONICO
These creamed eggs on toast get their rich, comforting flavor from a can of cream of mushroom soup mixed with melted cheddar cheese. What a nice way to get the day going!-Edie Farm, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.
Nutrition Facts : Calories 486 calories, Fat 26g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 1702mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
EGGS DELMONICO FOR 2
Make and share this Eggs Delmonico for 2 recipe from Food.com.
Provided by jrthrmn
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- in 1-quart saucepan, heat soup over medium heat until hot and bubbly, 3 to 5 minutes.
- Stir in cheese; cook over low heat, stirring occasionally until cheese is melted.
- Fold in eggs and pimiento; heat through, about 2 minute.
- Serve on toast, sprinkle paprika or parsley on top.
- Variation:.
- Use only 2 eggs and fold in 1 can of tuna.
Nutrition Facts : Calories 356.7, Fat 26.1, SaturatedFat 10.5, Cholesterol 347.7, Sodium 1229.2, Carbohydrate 11.2, Sugar 3.2, Protein 18.9
DELMONICO SALMON LOAF
This recipe is for a board request for a Salmon Loaf made without bread crumbs. This one certainly fits the bill and is very simple and easy to prepare.
Provided by Steve P.
Categories Lunch/Snacks
Time 55m
Yield 1 Standard Loaf pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and stir in flour.
- Slowly add milk and drained salmon juice, stirring until smoothly thickened.
- Add flaked salmon (skin removed) And remaining ingredients.
- Place mixture in a buttered loaf dish and bake at 350 for 45 minutes.
- Serve with hard cooked eggs or caper sauce.
More about "eggs delmonico for 2 food"
DELMONICO'S EGGS BENEDICT - THE DAILY MEAL
From thedailymeal.com
4.7/5 (6)Estimated Reading Time 1 min
- Whisk the egg yolks, lemon juice, Tabasco sauce, and Worcestershire sauce in a stainless steel bowl over a double-boiler of lightly simmering water, until the eggs have doubled in volume. Slowly drizzle in the clarified butter while continuing to whisk vigorously until the sauce has thickened. Season with salt and pepper and keep in a warm place until ready for use. If the sauce thickens add a few drops of water.
- Lightly brush the brioche rounds with room-temperature butter. Toast till golden brown on both sides.
- In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm. Fill a 10-inch skillet half full with water, add ¼ cup white vinegar, and bring to slow boil, then reduce to a low simmer. Slowly break the eggs, 1 at a time, into the water and cook until egg whites have set, about 3 minutes. Remove the eggs with slotted spoon and drain.
- Place the warm toasted brioche rounds on plate, top with prosciutto cotto, place the poached eggs on prosciutto, and top with hollandaise sauce. Garnish with Osetra caviar.
CHICKEN DELMONICO RECIPE | EMERIL LAGASSE
From cookingchanneltv.com
50 RECIPES WITH EGGS TO MAKE FOR BREAKFAST, BRUNCH OR DINNER
From tasteofhome.com
RECIPES ARCHIVES – PAGE 2 OF 8 – BRONNER'S BLOG
From blog.bronners.com
IFOOD.TV
DELMONICO’S RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EGGS DELMONICO RECIPE BY THE.FRENCH.CONNECTION | IFOOD.TV
From ifood.tv
EGGS DEL MONICO ARCHIVES – BRONNER'S BLOG
From blog.bronners.com
HOW TO MAKE DELMONICO'S EGGS BENEDICT ACCORDING TO …
From insider.com
EGGS DEL MONICO RECIPE - BRONNER'S BREAKFAST CLUB
CHICKEN DELMONICO - BIGOVEN
From bigoven.com
ARE EGGS AN OPTION FOR PEOPLE WITH TYPE 2 DIABETES?
From diabetes.ca
EGGS DELMONICO RECIPE BY LOVERS.DINE.IN | IFOOD.TV
EGGS: HOW THEY FIT WITH TYPE 2 DIABETES | GET CRACKING
From eggs.ca
CHICKEN DELMONICO RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
EGG PRICES FELL BY NEARLY 14% IN MAY AFTER A YEAR OF PRICE SURGES ...
From marketwatch.com
EGGS DELMONICO RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love