Name: Chicken Imperial
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 boneless (skinless chicken breasts); 4 ounces French baguette; 1/3 cup grated Parmesan cheese; 5 tablespoons unsalted butter (3 tablespoons, room temp and 2 tablespoons melted); 3 tablespoons fresh parsley (minced (or 1 teaspoon dried parsley), plus more for garnish); 2 cloves garlic (minced (I used 1 teaspoon crushed garlic)); 1 shallot (minced); 1/2 teaspoon black pepper; 2 teaspoons fresh thyme (minced (or 1/2 teaspoon dried thyme)); 1 cup heavy cream; 3/4 cup chicken broth; 1/3 cup dry white wine (I used a Sauv Blanc); 2 teaspoons Dijon mustard

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

Chicken Imperial

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Author M Double M

Ingredients

4 boneless skinless chicken breasts
4 ounces French baguette
1/3 cup grated Parmesan cheese
5 tablespoons unsalted butter 3 tablespoons, room temp and 2 tablespoons melted
3 tablespoons fresh parsley minced (or 1 teaspoon dried parsley), plus more for garnish
2 cloves garlic minced (I used 1 teaspoon crushed garlic)
1 shallot minced
1/2 teaspoon black pepper
2 teaspoons fresh thyme minced (or 1/2 teaspoon dried thyme)
1 cup heavy cream
3/4 cup chicken broth
1/3 cup dry white wine I used a Sauv Blanc
2 teaspoons Dijon mustard

Instructions

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.