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The Palm Restaurant Chicken Orleans


CHICKEN ORLEANS
The Palm Restaurant Recipe

2 cups all purpose flour, for dredging
fine sea salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
2 tablespoons unsalted butter
1 pound large sea scallops, patted dry with paper towels
1 1/2 teaspoons Cajun spice blend
1 cup dry white wine
1/4 cup chicken stock
6 tablespoons unsalted butter, cut into 6 pieces, at room temperature
6 cups hot cooked white or Creole style rice, for serving
4 green onions, green parts only, coarsely chopped, for garnish

Place the flour on a large plate, And season it generously with salt and pepper. Pat the chicken cubes dry with paper towels.  Warm six plates or large, shallow bowl in a low oven.

Place a large saute pan over high heat and add the butter. When the butter foams, add the chicken and saute, turn it only occasionally, until firm and no longer pink on the outside, about 2 minutes. Add the scallops, and saute until they are no longer opaque, about three minutes more.  Add Cajun spice blend, and cook for 1 minute to release the flavor.

On the wine, and bring the mixture to a simmer. cook, three occasionally, until the liquid is reduced by about 3/4, 3 to 4 minutes. Add chicken stock, and simmer until reduced by half, about 5 minutes more. Remove from the heat, and add the butter all  at once, shaking the pan  vigorously, to emulsify the sauce. Spoon a portion of rice into each warm plate and top with generous spoonfuls of the chicken mixture. Scatter a little chopped green onion over each plate, and serve at once. Serves 6.

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