Recipe - Chicken Delmonico

4 Skinless chicken breasts
(6 ounce ea); each breast cut
into four equal strips
Emeril's Essence; see * Note
1 cup Flour; plus
2 tablespoon Flour
2 cup Fine dried bread crumbs
2 Eggs; beaten with
2 tablespoon Milk
6 tablespoon Butter
One half cup Minced onions
Salt; to taste
Freshlyground black pepper;
to taste
4 cup Sliced assorted Exotic
mushrooms (such as
shiitake; oyster,
chanterelle or black
trumpet)
4 Fresh artichoke hearts;
blanched until tender
Juice of 2 lemons
2 tablespoon Chopped garlic
1 One half cup Heavy cream
2 tablespoon Finelychopped fresh parsley
16 lg Fresh spinach leaves
3 tablespoon Olive oil
1 Recipe Cheesy Bacon Grits;
see * Note

* 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.
Panfry 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 paperlined 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 paperlined 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 # EM1A73 broadcast 11141997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11151997

Recipe by: Emeril Lagasse