CHICKEN EMIL FROM RICH N CHARLIES
This is THE recipe as featured on stltoday.com. I always have to look it up each time, so I am transferring it to this site. It is a chicken breast served in white wine sauce and topped with provel cheese, broccoli and mushrooms
Provided by melissa180
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
- 2. 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.
- 3. 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.
- 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-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.
- 5. 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 to 4 minutes.
- 6. 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.
Nutrition Facts : Calories 1472.6, Fat 109.6, SaturatedFat 67.6, Cholesterol 347.9, Sodium 2192.8, Carbohydrate 40.3, Fiber 1.8, Sugar 6.7, Protein 72.7
RICH & CHARLIE'S CHICKEN SPIEDINI.
This is from one of our favorit restaurants here in ST.LOUIS we love going here they have great food.Have made a change or to so I can make it on the grill at home
Provided by Bob Wakeman
Categories Chicken
Time 9h
Number Of Ingredients 7
Steps:
- 1. Combine 2/3 of the garlic,lime juce,lemon juice,and olive oil in a resealable bag. Add chicken turning to coat.remove air from bag seal and put in the fridge for 6 to 8 hours...turning occasionally...pre-heat grill to med-high heat.On skewers,( If using wooden skewers make shure they have been soked in water for an hour or more).Remove chicken from the bag. Thread on to the skewers. On a small plate pour out the bread crumbs. Roll the chicken skewers in the bread crumbs to coat.
- 2. Grill skewers for 8 to 12 minutes turning halfway through.(or untill cooked through). While chicken is cooking. In a skillet melt butter add remaning garlic.cook untill just softened.
- 3. Remove chicken from skewers and drizzle with garlic butter and serve.
RICH & CHARLIE'S SALAD (COPYCAT)
This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.
Provided by Post Time
Categories < 4 Hours
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix and toss the salad ingredients.
- Mix the dressing, add to salad and toss.
- Let stand in the refrigerator for 2-3 hours before serving.
CHICKEN EMIL
This is a wonderful chicken recipe with a rich flavorful sauce.
Provided by Barb Doria
Categories Chicken
Time 40m
Number Of Ingredients 16
Steps:
- 1. Heat oil in oven proof pan. Cut each piece of chicken in half, length wise, season with salt and pepper. Dredge chicken in flour, then dip in egg and then breadcrumbs. Preheat oven to 350 degrees
- 2. Fry chicken in hot oil about 3 minutes on each side, remove from pan.
- 3. Add chicken stock, to pan. Make a paste from softened butter and flour, add to pan and whisk till stock starts to thicken. Reduce to a simmer, add mushrooms, broccoli, prosciutto, garlic, red pepper, lemon juice and wine. Simmer for 5 minutes.
- 4. Place cooked chicken pieces in sauce, sprinkle cheese on top of each chicken piece dividing evenly. Place in warmed oven and bake just until cheese melts.
- 5. Lift chicken onto plates; use a spoon to add vegetables over cheese. Pour sauce over all, serve immediately.
- 6. Note: When using fresh broccoli, cut florets and steam or microwave just until crisp and tender. If using frozen broccoli spears or florets, thaw and drain well. The sauce may be started about 30 minutes ahead. Prepare as directed but do not add mushrooms or broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.
EMERIL'S RICH CHICKEN STOCK
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 4 quarts stock
Number Of Ingredients 12
Steps:
- Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.
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