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Dinner Party Chicken (Emeril Lagasse) Recipe

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Dinner Party Chicken (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
853
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside.
  2. Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish.
  3. In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute.
  4. Set aside.
  5. Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper.
  6. In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes.
  7. While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes.
  8. Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve.
  9. To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately.
  10. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  11. 2 1/2 tablespoons paprika
  12. 2 tablespoons salt
  13. 2 tablespoons garlic powder
  14. 1 tablespoon black pepper
  15. 1 tablespoon onion powder
  16. 1 tablespoon cayenne pepper
  17. 1 tablespoon dried oregano
  18. 1 tablespoon dried thyme
  19. Combine all ingredients thoroughly.
  20. Yield: 2/3 cup
  21. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 853.48 Kcal (3573 kJ)
Calories from fat 347.35 Kcal
% Daily Value*
Total Fat 38.59g 59%
Cholesterol 145.49mg 48%
Sodium 858.92mg 36%
Potassium 832.37mg 18%
Total Carbs 77.58g 26%
Sugars 14.58g 58%
Dietary Fiber 7.84g 31%
Protein 39.99g 80%
Vitamin C 26.8mg 45%
Vitamin A 1.1mg 38%
Iron 3.5mg 19%
Calcium 75.9mg 8%
Amount Per 100 g
Calories 252.55 Kcal (1057 kJ)
Calories from fat 102.78 Kcal
% Daily Value*
Total Fat 11.42g 59%
Cholesterol 43.05mg 48%
Sodium 254.16mg 36%
Potassium 246.31mg 18%
Total Carbs 22.96g 26%
Sugars 4.32g 58%
Dietary Fiber 2.32g 31%
Protein 11.83g 80%
Vitamin C 7.9mg 45%
Vitamin A 0.3mg 38%
Iron 1mg 19%
Calcium 22.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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