Chicken Delmonico Recipe

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Chicken Delmonico
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Ingredients
25
Count
Nutrition
505
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Boil the Artichokes: Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
  2. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
  3. Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and cut into 1/4 inch thick slices. Set aside to use in sauce.
  4. Make the Chicken and Sauce: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
  5. Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
  6. Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
  7. Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
  8. Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
  9. Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
  10. To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 505.02 Kcal (2114 kJ)
Calories from fat 272.85 Kcal
% Daily Value*
Total Fat 30.32g 47%
Cholesterol 117.17mg 39%
Sodium 6423.42mg 268%
Potassium 521.52mg 11%
Total Carbs 41.21g 14%
Sugars 4.01g 16%
Dietary Fiber 5.35g 21%
Protein 17.39g 35%
Vitamin C 20.3mg 34%
Vitamin A 0.1mg 5%
Iron 2.1mg 11%
Calcium 190.2mg 19%
Amount Per 100 g
Calories 36.26 Kcal (152 kJ)
Calories from fat 19.59 Kcal
% Daily Value*
Total Fat 2.18g 47%
Cholesterol 8.41mg 39%
Sodium 461.22mg 268%
Potassium 37.45mg 11%
Total Carbs 2.96g 14%
Sugars 0.29g 16%
Dietary Fiber 0.38g 21%
Protein 1.25g 35%
Vitamin C 1.5mg 34%
Iron 0.1mg 11%
Calcium 13.7mg 19%

* 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

  • 11.8
    Points
  • 13
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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