Ingredients

Ingredients

• 4 (6 to 7-ounce) boneless, skinless chicken breast halves
• 2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 cup fine dry bread crumbs
• 1 large egg beaten with 1 tablespoon milk to make an egg wash
• 2 tablespoons olive oil
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 1/4 cup minced yellow onions
• 1 tablespoon chopped garlic
• 3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)

• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup dry white wine
• 1 cup chicken stock, or canned, low-sodium chicken broth
• 1/2 cup heavy cream
• 4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped green onions
• 1 tablespoon minced fresh parsley leaves

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 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
• 1 tablespoon dried thyme

BOILED ARTICHOKE HEARTS:

• 1 gallon water
• 4 bay leaves
• 3 tablespoons salt

• 2 teaspoons whole black peppercorns
• 4 large globe artichokes, about 10 ounces each
• 1 lemon, halved

Description

Cooking Channel Serves Up This Chicken Delmonico Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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