Chicken Imperial
As you know, or at least I hope you know, the Top Chef Masters finale was this past Wednesday. If you don’t want a spoiler – stop reading now. You’ve been warned.
You may remember my track record with Top Chef. Well, lighting struck again and Chris Cosentino WON!! All I could do is bounce up and down on the couch when announced the win! Let’s be honest, I was totally biased toward Chris when I first saw him walk into the Top Chef Masters kitchen. {I was so confident, I wrote this post intro on Sunday. What?}
I think Chris is just such an amazing chef who really stays true to his food and helps diners/cooks reach outside their comfort zone with his love of Offal. This win was so well deserved in my eyes. I really am in awe of him. Bucket List – eat at Incanto. I’ll keep you posted.
But today, something simple. This dish is easy to make and is beautiful to eat. Comfort on a plate. Thanks to Monica for the recipe.
One Year Ago: Banana Banana Bread
Must Try: Baked Caesar Chicken
Ingredients
Method
- Sprinkle salt over chicken breasts. Cover with place in fridge while preparing topping.
- Preheat oven to 425 degrees F.
- Put bread, 3 tablespoons softened butter, 2 tablespoons parsley, garlic, shallot, thyme, and pepper in a food processor. Pulse until fully combined.
- {Monica puts her shallot in the sauce. I wasn't paying attention and put it in the topping. You can’t go wrong either way.} My topping was more paste like. Monica’s topping looked bready and fluffy. Either way the flavor rocks and that’s what’s important.
- Whisk together cream, chicken broth, wine, and mustard.
- Pat chicken dry and season with pepper. Arrange chicken in an X (for 4 breasts, or side-by-side for 2 breasts) in a large skillet. Brush the chicken with melted butter, then distribute the topping evenly between the chicken. If you topping is more paste-like too, press i down some to cover the entire breast.
- Carefully pour 3/4 of the cream mixture into the pan around the chicken.
- Bake 30 to 35 minutes, until topping ir golden brown and chicken is cooked through.
- Gently remove chicken from the pan; set aside and keep warm.
- Add the rest of the cream mixture to the pan and whisk. Bring to a boil over medium-high heat. {Be careful, the skillet handle will be HOT!}
- Cook until thickened, about 5 minutes. Remove from heat and season with remaining parsley, salt and pepper.
- Serve chicken over mashed potatoes, top with plenty of sauce, and a little sprinkling of parsley.
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.
Holy wow! That looks amazing! 🙂 Pinning now!
That looks really really good! I'm pinning too!
I came in to this season of Top Chef late, but I was also pulling for Chris to win. He seems to put so much heart into his food and I really like that about a chef.
Good God that looks mouth watering hands down winner winner! I need to try this!!!
Mmmmm that looks good too!
This is sooooooo going at the top of my list. It looks amazing!!
Wow, looks like it came out fantastic! So glad you liked the recipe 🙂 Thanks for all the links.
This looked so yummy that I featured it on my ~A Little Sunday Potluck~ this morning. 🙂 Please come on over & check out my post & grab my Featured button if you feel so inclined…
http://www.thefrugalfoodiemama.com/2012/09/a-little-sunday-potluck-93012.html
Oh wow Julie, this looks so good! Thank you so much for sharing your recipe!
Katie
http://www.funhomethings.com
Super yum! Thanks for sharing at Must Try Monday
Oh my goodness this looks delicious!! Pinning!
Thanks so much for sharing this at MTM Mondays!!
Oh wow, that looks fabulous! Thanks for sharing at The Fun In Functional!
Wow that chicken really does look amazing!!!! And over mashed potatoes…yes, please:-)
Julie,
This looks amazing! I am always looking for new chicken recipes. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle