| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Chicken, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless chicken breasts – (6 oz ea); each breast cut into four equal strips |
|
|
Emeril's Essence; see * Note |
| 1 |
c |
Flour; plus |
| 2 |
tb |
Flour |
| 2 |
c |
Fine dried bread crumbs |
| 2 |
|
Eggs; beaten with |
| 2 |
tb |
Milk |
| 6 |
tb |
Butter |
| 1/2 |
c |
Minced onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Sliced assorted Exotic mushrooms (such as shiitake; oyster, chanterelle or black trumpet) |
| 4 |
|
Fresh artichoke hearts; blanched until tender |
|
|
Juice of 2 lemons |
| 2 |
tb |
Chopped garlic |
| 1 1/2 |
c |
Heavy cream |
| 2 |
tb |
Finely-chopped fresh parsley |
| 16 |
lg |
Fresh spinach leaves |
| 3 |
tb |
Olive oil |
| 1 |
|
Recipe Cheesy Bacon Grits; see * Note |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse
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