Best 2 Chicken Emil From Rich N Charlies Recipes

At the heart of New York's Greenwich Village, Rich N Charlie's has become renowned for its enchanting ambiance and delectable Italian cuisine. Among its many praised dishes is the remarkable Chicken Emil, a dish that tantalizes taste buds and inspires culinary enthusiasts. Its origins date back to the early 1980s when Chef Emilio Barletta crafted this masterpiece, combining tender chicken with a medley of exotic mushrooms, sun-dried tomatoes, and a velvety wine sauce. Over the years, it has become a signature dish, captivating the palates of diners worldwide. This article delves into the secrets behind this culinary creation, providing food enthusiasts with a comprehensive guide to recreating this iconic dish in the comfort of their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN EMIL FROM RICH N CHARLIES

Chicken Emil from Rich N Charlies image

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

Ingredients

3/4 cup softened butter, divided
2 tablespoons all-purpose flour
2 boneless skinless chicken breast halves (about 8 ounces each)
1/2 cup italian-seasoned dry breadcrumbs
1 1/2 cups chicken stock
3/4 cup thinly sliced mushroom (about 3 ounces)
1 cup broccoli floret (see note)
2 tablespoons chopped prosciutto (about 1 slice)
1 garlic clove, chopped
1 pinch red pepper flakes
1/2 lemon, juice of (about 2 tablespoons)
1/2 cup dry white wine
2 cups shredded provolone cheese (8oz divided)

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

CHOCOLATE CHARLIES

Chocolate Charlies image

Make and share this Chocolate Charlies recipe from Food.com.

Provided by Alia55

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces Voyant chai cream liqueur
6 ounces warm milk
1 dash chocolate syrup
1 pinch ground nutmeg

Steps:

Put a little Hersheys syrup in the bottom of a glass and add warm milk.
Mix well.
Add Voyant on top to fill glass and then froth up.
Sprinkle powdered nutmeg or cinnamon on top and serve warm as an after dinner drink.

Nutrition Facts : Calories 119, Fat 6.8, SaturatedFat 4.2, Cholesterol 25.6, Sodium 90.8, Carbohydrate 8.8, Sugar 0.1, Protein 6

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. This is especially true for the chicken and the wine.
Don't overcrowd the pan: When you're searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will give it a nice flavor and crispy texture.
Use a good quality white wine: The wine you use in this dish should be a dry white wine. A Sauvignon Blanc or Pinot Grigio would be a good choice.
Reduce the wine until it's syrupy: When you're reducing the wine, cook it over low heat until it's reduced by about half and has a syrupy consistency.
Add the cream and butter at the end: Once the wine has been reduced, add the cream and butter and stir until they're melted and combined.
Serve immediately: Chicken Emil is best served immediately, while it's still hot and bubbly.

Conclusion:

Chicken Emil is a delicious and easy-to-make dish that's perfect for a special occasion. The combination of tender chicken, creamy sauce, and crispy prosciutto is sure to please everyone at your table. So next time you're looking for a new chicken recipe, give Chicken Emil a try. You won't be disappointed.

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