Recipe for Chicken Delmonico


4 skinless chicken breasts, each cut into 4 strips
1 cup (for dredging) plus 2 Tbsp. flour
2 cups bread crumbs
2 eggs beaten with 2 Tbsp. milk
6 Tbsp. butter
1/2 c. minced onion
salt and pepper
4 cups sliced assorted mushrooms (wild is better)
2 lemons, juiced
2 Tbsp. chopped garlic
1 1/2 cups heavy cream
2 Tbsp. fresh parsley, finely chopped

Preheat a large skillet to medium heat and melt 2 Tbsp. butter in it. Season chicken with salt and pepper. Dredge chicken strips in flour, egg wash, and bread crumbs (in that order). Pan-fry the chicken in 2 batches (using 2 Tbsp. butter per batch) until golden brown on each side, about 3 minutes per side. Remove chicken from pan and drain on paper towel-lined plate.

Melt remaining butter in skillet, stir in 2 Tbsp. flour and cook for 1 minute. Add the onions and continue to saute for 2 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Add lemon juice and garlic and cook for another 2 minutes. Stir in heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and coats the back of a spoon (about 4 minutes). Remove sauce from pan and stir in parsley.

To serve: place chicken strips on a bed of greens (such as spinach) and spoon the mushroom sauce over the chicken.

Suggested side dish: cheesy rice

This recipe was adapted from Emeril Lagasse's.

4 servings
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