Tonight's selection from the St. Louis Post-Dispatch cookbook of reader requested recipes from area restaurants, MORE SPECIAL REQUESTS, was Chicken Emil from Rich and Charlie's Pasta House Restaurant. It was delicious.
This wonderful restaurant-quality meal goes together quicker than you might think. Clean the chicken and broccoli the night before, wrap well and keep refrigerated. Measure out all of your ingredients before you start cooking. (Having a great prep bowl set can be a great boon to any cook and they make life so much easier!) The sauce can be made ahead as well. I had this meal on the table in about 40 minutes.
CHICKEN EMIL
3/4 cup (1-1/2 sticks) softened butter, divided
2 tablespoons all-purpose flour
2 boneless, skinless chicken breast halves (about 8 ounces each)
1/2 cup Italian-seasoned dry bread crumbs
1-1/2 cups chicken stock
3/4 cup thinly sliced mushrooms (about 3 ounces)
1 cup broccoli florets (See note)
2 tablespoons chopped prosciutto (about 1 slice)
1 clove garlic, chopped
1 pinch red pepper flakes
Juice of 1/2 lemon (about 2 Tablespoons)
1/2 cup dry white wine
2 cup shredded provel cheese (8 ounces), divided*
Preheat oven to 350 degrees F. Melt 1/4 cup butter; set aside.
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.
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.
In a large ovenproof skillet, bring stock to a boil; whisk in better-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.
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 o 4 minutes.
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.
Serves 4.
*Provel cheese is a St. Louis invention. If you don't have access to it in your area (and unless you live here in the Mississippi Valley you probably don't), Provolone makes an adequate substitute.
(More information on provel cheese can be found here.)
This wonderful restaurant-quality meal goes together quicker than you might think. Clean the chicken and broccoli the night before, wrap well and keep refrigerated. Measure out all of your ingredients before you start cooking. (Having a great prep bowl set can be a great boon to any cook and they make life so much easier!) The sauce can be made ahead as well. I had this meal on the table in about 40 minutes.
CHICKEN EMIL
3/4 cup (1-1/2 sticks) softened butter, divided
2 tablespoons all-purpose flour
2 boneless, skinless chicken breast halves (about 8 ounces each)
1/2 cup Italian-seasoned dry bread crumbs
1-1/2 cups chicken stock
3/4 cup thinly sliced mushrooms (about 3 ounces)
1 cup broccoli florets (See note)
2 tablespoons chopped prosciutto (about 1 slice)
1 clove garlic, chopped
1 pinch red pepper flakes
Juice of 1/2 lemon (about 2 Tablespoons)
1/2 cup dry white wine
2 cup shredded provel cheese (8 ounces), divided*
Preheat oven to 350 degrees F. Melt 1/4 cup butter; set aside.
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.
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.
In a large ovenproof skillet, bring stock to a boil; whisk in better-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.
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 o 4 minutes.
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.
Serves 4.
*Provel cheese is a St. Louis invention. If you don't have access to it in your area (and unless you live here in the Mississippi Valley you probably don't), Provolone makes an adequate substitute.
(More information on provel cheese can be found here.)
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Oooh a new chsses that I haven't heard of...this does look like a great company meal -- butter, cheese procuitto equals yum! Joni
ReplyDeletePattie! That looks delicious! And you read my mind :-) I have been craving chicken in some kind of creamy sauce.
ReplyDeleteWell, Hello! This post makes me really hungry!!!
ReplyDelete