Best 2 Chicken Delmonico Recipes

**Chicken Delmonico: A Classic Dish with Variations for Every Taste**

Chicken Delmonico is a classic dish with a rich history dating back over a century. It is said to have originated in the luxurious Delmonico's Restaurant in New York City, where it was served to discerning diners who appreciated its elegant simplicity and delicious flavor. The dish consists of chicken breasts or thighs that are dredged in flour, then sautéed in butter until golden brown and crispy. It is then finished with a sauce made from white wine, chicken broth, mushrooms, and cream. This combination of flavors creates a dish that is both comforting and sophisticated, perfect for a special occasion or a weeknight dinner.

In this article, we present three variations on the classic Chicken Delmonico recipe, each with its own unique twist. The first variation is a **Baked Chicken Delmonico**, which is perfect for those who prefer a healthier option. The chicken is baked in the oven instead of sautéed, and the sauce is lightened up with the use of low-fat milk instead of cream. The second variation is a **One-Pot Chicken Delmonico**, which is ideal for busy home cooks who want a quick and easy meal. The chicken and sauce are cooked together in one pot, making cleanup a breeze. The third variation is a **Chicken Delmonico with Asparagus**, which adds a fresh, springtime flavor to the dish. Asparagus spears are added to the sauce during the last few minutes of cooking, creating a colorful and flavorful dish that is sure to impress your guests.

Let's cook with our recipes!

DELMONICO CHICKEN CLEMENCEAU

Delmonico Chicken Clemenceau image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 fryer, about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1/2 pound Smithfield Ham, julienned
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
1/2 pound green peas
1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crusted
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

Steps:

Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

DELMONICO CHICKEN

Delmonico Chicken image

Make and share this Delmonico Chicken recipe from Food.com.

Provided by Karyl Lee

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breasts
2 tablespoons butter
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cider vinegar
1 cup toasted breadcrumbs or 1 cup untoasted slivered almonds

Steps:

Place washed chicken breasts on foil on roasting pan.
Broil at 400 F for 10 minutes, turning once.
During the broil, mix the butter, mustard, paprika, garlic and vinegar into a paste.
Turn the chicken back to skin side up and slather with the butter paste.
If desired coat with bread crumbs, I prefer the almonds.
Turn down oven to 325 degrees F.
Cook until juices run clear, if crust begins to brown too much, cover lightly with foil tent.
Let rest briefly and serve.

Tips:

To achieve a crispy, golden-brown crust on your chicken, make sure to pat it dry with paper towels before cooking. This will help the skin crisp up and prevent it from becoming soggy.
Use a heavy-bottomed skillet or Dutch oven for cooking the chicken. This will help distribute the heat evenly and prevent the chicken from sticking.
Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
Cook the chicken over medium heat until it is cooked through. This will help ensure that the chicken is juicy and tender.
To make a flavorful sauce, deglaze the pan with white wine or chicken broth after cooking the chicken. This will help dissolve any browned bits and create a rich, flavorful sauce.
Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Chicken Delmonico is a classic dish that is easy to make and always a hit with family and friends. With its crispy, golden-brown crust, tender and juicy meat, and flavorful sauce, it's no wonder this dish has been a favorite for generations. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, Chicken Delmonico is sure to satisfy. So next time you're looking for a delicious and easy chicken recipe, give Chicken Delmonico a try. You won't be disappointed!