How to Cook Chicken Delmonico
Serves: 4
Preparation time: 25 mins
Cooking time: 1 hr
Ingredients needed to make Chicken Delmonico:
- 4 boneless chicken breast halves, skinned
- ¾ lb assorted mushrooms, (shiitakes, black trumpets and chanterelles), stemmed, wiped and sliced
- 4 large artichoke hearts, boiled and sliced into ¼’’ thick pieces
- 1 tbsp garlic, chopped
- ¼ cup yellow onions, minced
- 1 tbsp fresh parsley leaves, minced
- 2 tbsp green onions, chopped
- ½ cup + 2 tbsp all purpose flour
- 4 tbsp unsalted butter, diced
- 2 tbsp olive oil
- 1 cup fine dry breadcrumbs
- 1 egg + 1 tbsp milk, beaten together
- ¼ tsp ground white pepper
- ½ tsp salt
- 2 tbsp + ½ tsp Creole seasoning
- ½ cup heavy cream
- 1 tbsp lemon juice
- 1 cup low-sodium chicken broth
- ¼ cup dry white wine
Cooking instructions for Chicken Delmonico:
- Warm up your oven to 350 degrees F.
- Spread a sheet of aluminum foil across a baking sheet and keep aside.
- Rub ½ tsp Creole seasoning all over each chicken breast half and set aside.
- Place ½ cup flour in a bowl and stir in 1 ½ tsp Creole seasoning until mixed well.
- Spread the breadcrumbs across another shallow bowl and stir in rest of the creole seasoning.
- Place the beaten egg-milk mixture in a bowl and keep aside.
- Dust the chicken with seasoned flour and give them a nice shake to get rid of any excess.
- Dip them into the egg wash and allow the excess to drip down.
- Transfer them onto the bowl with breadcrumbs and flip them over to coat either side evenly.
- Add a tbsp of butter and oil in a large sauté pan and heat over moderately high flame until it melts.
- Place the chicken onto the pan, two at a time, and cook each side for a couple of minutes or until they turn golden brown on either side.
- Drain them out onto the lined baking sheet and roast in the hot oven for 15 minutes or until cooked through.
- Meanwhile, melt rest of the butter in a clean skillet until it foams and throw in the yellow onions.
- Sauté for 3 minutes, stirring often, until they soften and stir in the garlic.
- Stir fry briskly for half a minute and toss the mushroom slices into it.
- Cook them for 4 minutes, stirring from time to time, until they release moisture and turn soft.
- Sprinkle a dash of seasonings to taste and dust rest of the flour over them.
- Stir them all together until mixed well and continue to cook for a minute or until the cooking liquid thickens.
- Pour in a splash of wine and continue to cook for another minute or until the alcohol is cooked off.
- Stir in the chicken stock and bring the sauce to a simmer.
- Cook likewise for 2 minutes and whisk in the cream until well mixed.
- Continue to simmer for another couple of minutes or until the sauce thickens considerably and stir in a splash of lemon juice as well as the sliced artichoke hearts.
- Fold in the parsley plus green onions and remove from heat.
- Place a chicken breast half onto each serving plate and spoon the prepared sauce over them generously.
- Serve right away.
Image credit: Wikimedia Commons
