Chicken Emil Recipes

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CHICKEN EMIL FROM RICH N CHARLIES



Chicken Emil from Rich N Charlies image

This is THE recipe as featured on stltoday.com. I always have to look it up each time, so I am transferring it to this site. It is a chicken breast served in white wine sauce and topped with provel cheese, broccoli and mushrooms

Provided by melissa180

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

3/4 cup softened butter, divided
2 tablespoons all-purpose flour
2 boneless skinless chicken breast halves (about 8 ounces each)
1/2 cup italian-seasoned dry breadcrumbs
1 1/2 cups chicken stock
3/4 cup thinly sliced mushroom (about 3 ounces)
1 cup broccoli floret (see note)
2 tablespoons chopped prosciutto (about 1 slice)
1 garlic clove, chopped
1 pinch red pepper flakes
1/2 lemon, juice of (about 2 tablespoons)
1/2 cup dry white wine
2 cups shredded provolone cheese (8oz divided)

Steps:

  • 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
  • 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
  • 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
  • 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
  • 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
  • 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
  • Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
  • Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Nutrition Facts : Calories 1472.6, Fat 109.6, SaturatedFat 67.6, Cholesterol 347.9, Sodium 2192.8, Carbohydrate 40.3, Fiber 1.8, Sugar 6.7, Protein 72.7

EMERIL'S CARIBBEAN CHICKEN



Emeril's Caribbean Chicken image

Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 12

4 scallions, ends trimmed, cut into thirds
2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)
6 garlic cloves, peeled
3-inch piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon dried thyme
1 whole chicken (about 3 1/2 pounds), giblets and liver discarded
Vegetable oil, for grates
Coarse salt

Steps:

  • In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
  • To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
  • Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.

Nutrition Facts : Calories 510 g, Fat 26 g, Fiber 1 g, Protein 53 g

CHICKEN MARSALA BY EMERIL



Chicken Marsala by Emeril image

This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!

Provided by shannon1979

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup flour
2 boneless skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup marsala
1 cup chicken stock
salt & freshly ground black pepper
chopped chives (to garnish)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon thyme

Steps:

  • In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
  • Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
  • Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
  • Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
  • Swirl in the remaining 2 T of butter, add salt and pepper to taste.
  • Serve with mashed potatoes or rice. Enjoy!

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