Monterey Chicken with Quick Creole Pan Sauce


This is a tender, juicy, slightly spicy and creamy chicken dish that takes less than a half hour from start to finish. It is lightly breaded and covered in melty cheese and a creamy pan sauce. Another easy and delicious recipe to help me use up my abundance of chicken breast in the fridge!

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This one uses a similar breading technique as my Chicken Scampi Alfredo. Chicken breasts are cut in half horizontally to make cutlets (or butterflied if you prefer to call it that- just cut the butterflied piece of meat in half to give two cutlets), dredged in a creole seasoned flour mixture, then dipped in milk and dredged in flour again. They are given a quick pan fry in olive oil to give a nice golden crust and then Monetery Jack cheese is melted all over the top. I decided to take it one step further and make a quick pan sauce. Add some chicken broth to the pan (after removing the chicken) to deglaze then add in more creole seasoning, a couple pats of butter and finish with heavy cream and cook until thickened. This is lovely draped over the chicken and adds even more flavor and a velvetiness to the dish. This can be served with rice, potatoes or even on bread as a sandwich. I probably would have made it into a sandwich if I had had any bread in the house. Me, with no bread in the house? I know, this is such craziness…

I’m thinking this would be delicious served with some sauteed sweet peppers and onions as well! If I had thought of this earlier on I would have done so, and topped the chicken with a bit of each and then the cheese so that it melted over the whole thing. Nom nom nom… I vaguely remember having something like that at a restaurant years ago that also had sauteed mushrooms on-top. Oh well, there is always next time but I will say I was enjoying it just the way it was for lunch today!

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***PRINTABLE RECIPE (MONTEREY CHICKEN WITH QUICK CREOLE PAN SAUCE PDF)***

Monterey Chicken with Quick Creole Pan Sauce

Ingredients:

  • 2 boneless, skinless chicken breasts, cut in half horizontally and then in half to make 4 cutlets total
  • 1 cup of unbleached, all-purpose flour
  • 1 tbsp. + 1 tbsp. creole seasoning (divided use)
  • 1 tsp. kosher salt, plus more for seasoning to taste
  • ¼ tsp. ground black pepper, plus more for seasoning to taste
  • 1 cup milk or half and half
  • 2 tbsp. olive oil, plus more as needed
  • ½ cup shredded Monetary Jack cheese
  • ½ cup chicken broth (or water with dissolved bouillon)
  • 2 tbsp. unsalted butter
  • ¼ cup heavy cream

Directions:

  • Combine flour, 1 tbsp. creole seasoning, 1 tsp. salt and ¼ tsp. pepper in a shallow dish and whisk to combine
  • Pour milk into another medium bowl or dish
  • Place a drying rack over a piece of parchment or foil
  • Dredge each piece of chicken first in the flour, then through the milk, then through the flour again and place on the rack
  • Allow chicken to rest 15 minutes on the rack
  • Heat 2 tbsp. olive oil in a large sauté pan over medium high heat
  • Pan fry the chicken in the heated oil over medium high heat for about 3 minutes for the first side

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  • Flip the chicken and cover each piece with ¼ of the shredded cheese
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Before I added the cheese, obviously! lol

  • Cover the pan and cook for another 3 minutes, or until chicken is cooked through and the cheese is melted
  • Remove chicken to a plate and cover with foil to keep warm, or keep warm in a 225 degree F oven

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  • Reduce heat the medium and add the chicken broth, scraping the bottom of the pan to get up any brown bits
  • Add in the remaining tbsp. of creole seasoning and salt if desired (there is some salt in more creole seasonings so be careful not to overdo it)
  • Cook until the liquid is reduced by almost half and stir in the butter until melted
  • Add in the heavy cream and bring back to a low boil and cook until thickened. Check for seasoning and adjust as necessary

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  • Serve chicken with the pan sauce drizzled over the top

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11 responses to “Monterey Chicken with Quick Creole Pan Sauce

  1. OMG, that sounds like something I will love. Don’t have the cheese right now, but next trip to the grocery you can bet I’ll get it. Just might try it with Pepper Jack, which I have in abundance.

  2. I’ve never heard of Monetary Chicken but it looks wonderful. Anything with melted cheese is an absolute winner in my book. With the cheese, do you mean “Monterey” Jack? I think I’ve seen it in some stores here. I’ll bookmark this to try very soon!

    • Oops! Thought the dictionary was fixing it to Monteray not monetary haha. Yes like the cheese oops! Its good tho either way let me know what you think!

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