Chicken Pontchartrain Recipes

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

SHRIMP PONTCHARTRAIN

Steps:

• Heat a large saute pan over medium-high heat; add the butter, onion and garlic and saute until translucent. Deglaze the pan by adding the Chardonnay and making sure to scrape all the delicious bits that may have started to stick from the bottom. Juice the lemon through your fingers into the saute pan, tossing any seeds, then throw the lemon rinds in the pan as well. Simmer this mixture until reduced by half, 2 to 3 minutes. Stir in thyme, paprika and cayenne, followed by the chicken stock, then bring everything to a rolling boil. Add the heavy cream and bring back to a boil. Upon reaching a second boil, immediately reduce the heat and simmer for 10 minutes.
• Carefully remove and toss the lemons. Season your creamy base with salt and pepper. To thicken the base into Pontchartrain sauce, you will need to combine 1 tablespoon cornstarch and 2 tablespoons water into a thin paste, or slurry, in a bowl, and slowly whisk into your simmering base. Continue to make and add slurry at the same 1-to-2 ratio as needed and add a little at a time until sauce starts to show gentle trails behind the whisk, much like a thin gravy. Once adequately thickened, add the crawfish tail meat to the sauce and simmer for another couple minutes to cook out the raw cornstarch flavor and heat the crawfish through.
• And now you have Pontchartrain sauce! At this point it can be refrigerated for up to 3 days before serving.
• To prepare for serving, add the Pontchartrain sauce to a saute pan and bring to a simmer over medium heat. Add the raw shrimp to the sauce and simmer until the shrimp have become opaque and begun to curl, 5 to 7 minutes. Season with salt and pepper.
• Place a pile of rice on each of four plates, then top each with 4 cooked shrimp and spoon the Pontchartrain sauce over everything.

CHICKEN PONTCHARTRAIN

Steps:

• Preheat large skillet with olive oil on Medium heat.
• Crack 2 eggs into a bowl and beat slightly.
• On a plate, mix breadcrumbs, flour and seasoning.
• Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
• Cook until no longer pink inside and outside is a golden brown, flipping once.
• Set aside.
• Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture.
• Set aside.
• Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
• Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste.
• Simmer over very low heat until thick.
• Just before serving stir in wine and dressing mixture.
• To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!

POMPANO PONTCHARTRAIN

Steps:

• Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.
• While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.
• To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blened and thickened. Add the mushrooms, green pepper, and garlic. Smother down until the vegetables are soft. Remove from heat and add 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
• Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
• Add the flour and whisk until blended.
• Add the stock a little at a time, whisking constantly until blended and thickened.
• Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
• Remove from heat and add 1/2 cup of butter pieces until melted.
• Add to the Chardonnay (which should now be reduced to a glaze) mixture.
• Blend well over very low heat.
• Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside. Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown. Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Remove from heat and set aside. Melt 1 tablespoon butter in another saucepan. Add garlic and onion and sauté over medium heat 2 minutes. Add crushed bouillon cube, pepper sauce and shrimp stock. Stir and let simmer. While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside. Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes. Add brown butter to stock and whisk until incorporated and emulsified. Whisk in Madeira until incorporated. Set sauce aside and keep warm while the fish fillets are cooking. Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour. Dip fish fillets in lemon juice, then into seasoned flour to coat. Melt 1 tablespoon butter in large heated skillet over medium heat. Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side. While the fish is cooking, sauté the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook). Add shrimp and crab to Madeira sauce. Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve