If you haven't tried Emeril's All Natural Chicken Rub, run out and get some. It's been responsible for a lot of chicken parties in my kitchen lately!
One thing that's obvious by looking at this picture is I'm a spastic with a knife. Oh, the knife is sharp, I just can't use one when it comes to cutting up chicken. Veggies, bread, beef, ribs...I can but them beautifully, but give me a whole chicken to cut up or a couple of boneless, skinless chicken breasts to cut in half...you get what's sauteing in the pan above. This is four boneless, skinless chicken breasts, cut in half, seasoned liberally with Emeril's All Natural Chicken Rub. Brown them in 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. About 5 to seven minutes per side. Move to a platter and tent with foil.
Return the skillet to the stove and saute 1/2 medium onion diced, 2 tablespoons minced garlic and 1 cup of white button mushrooms for about 7 minutes, until onions are translucent and mushrooms are golden brown. De-glaze the pan with 1/2 cup of your favorite white wine for 1 minute and season with 1-1/2 teaspoons of Emeril's Essence.
Return the chicken to the pan and simmer for 10 minutes.
Serve with a generous helping of risotto and you have a very nice and quick mid-week meal.
Topping the chicken with mushrooms kinda hides my carving sins!
I second the positive review of Emeril's Chicken Rub ... we've been using it like crazy too. This dish looks so comforting, perfect for a fall evening.
ReplyDeleteAs for the knife ... I'm dangerous, its not really dinner until I've cut or burned myself. Sad, but true.
Every time I take a picture of my food I think I need to hone my knife skills a bit more too. This dish looks delicious ;)
ReplyDeleteIll be looking for that today! Thanks for the tip.. always looking for quick weeknight meals.
ReplyDeleteI am a carving sinner, too. I don't care; it's more interesting to look at when the pieces are uneven. That's my story, and I'm sticking to it.
ReplyDeleteHi Katherine, I don't think anyone can go wrong by using anything made by Emeril. Your Chicken Victoria sound tremendous. Thanks!
ReplyDeleteHugs,
Betsy
P.S. I am looking for a simple breakfast (maybe a casserole or something simple) that four old women would enjoy while on vacation in Maggie Valley. Any ideas?????
I think the chicken looks great. I have to try Emeril's chicken rub. I'm sure it is delicious! I love easy week night meals that don't require a whole lot of cooking. I'd rather spend the time baking!!!
ReplyDeleteI have a huge canister of Essence in my cabinet!
ReplyDeleteOh, cher, I'm going right out and buying some of that Emeril"s Chicken Rub. I can't cut meat, period. I buy everything already cut up. And the mushrooms look fab, love the last photo. Thanks for this great recipe, Katherine!
ReplyDeletethanks for the tip. I have never heard of that before. It sounds really good!
ReplyDeleteXOOX
Jen
Sounds like a delicious preparation for chicken, very flavorful with Emeril's chicken rub!
ReplyDeleteI don't know if we have Emeril's products here were I live. That sounds delicious. Great chicken you made.
ReplyDeleteWill add the rub to my shopping list, grins.
ReplyDeleteI think your chicken looks just fine; looks like MINE lol!!!
Thanks for testing the chicken rub for us. Sometimes I'm shy on trying things like rubs, etc. but now I have your seal of approval.
ReplyDeleteSam
I'm going to check it out! They quit carrying Chicken magic, so I am not amused...
ReplyDeleteYum, I can't wait until Emeril's seasonings make it up here.
ReplyDeleteWell thanks for turing us on to Emeril's All Natural Chicken Rub, I'll get some today. I need to kick it up around here and this will help!
ReplyDeleteHappy, non crazy weekend to you and yours :)
Who cares how its cut up, its the taste that counts.
ReplyDeleteLooks good, will have to try some of that seasoning.
Ramona
Lawry's has a poultry rub that looks identical in texture and color!
ReplyDeleteMmmm mmmmm, this looks good. Love those boneless, skinless chicken breasts. They make life so easy. And I'm with you; whenever I attempt to do any real chicken butchering, I end up with the oddest assortment, bones sticking out everywhere (the chicken's, not mine ;) )
ReplyDeleteI am loving my Emeril's seasonings too. This looks flavorful and so delicious!!
ReplyDeleteI've been accepted on Foodbuzz as a contributor.. working on that as we speak! Imagine a man who can cook, and simply isn't that handy with a computer..
ReplyDeletethink we have that rub hiding somewhere in our pantry..will have to try it!
ReplyDeleteoooh, i need to look into that seasoning!
ReplyDeleteWell, I definitely think it looks good enough to eat ;). A wonderful weeknight meal!
ReplyDeleteTasty looking chicken - I second your review of the Chicken Rub - it's delish and makes any chicken tasty!
ReplyDeleteIt's good to know about the rub. Your chicken looks mighty tasty. I love quick meals.
ReplyDeleteThat does sound like a great and easy midweek meal. Haven't tried Emerils but I have a batch of my poultry rub handy at all times.
ReplyDeleteDelicious! I've got to get some of that seasoning. I keep seeing and then I forget. I better write myself a note! :0)
ReplyDeleteThis is why I have to take notes of products that I will look for the next time I'm in the States!
ReplyDeleteMy parents swear by Emeril's spice mixes, which is crazy because they HATE spices. So I guess that is a testament to how good they are! Love this chicken dish.
ReplyDeleteI need to stay away from really sharp knives...I am constantly cutting and/or burning myself.
Every time I use any of Emeril's rubs I slam them on the counter hard enough to get the "BAM" in there too !! Love it !
ReplyDeleteI'm really bad a cutting meat.. sometimes I just pull out the scissors!
ReplyDeleteEmeril's Chicken Rub looks great. Glad to see you back. I've been having a hard time keeping up lately.
ReplyDeleteOkay I want to know how that 'crack' mustard is that Buff sent you! This one of the first celebrity chef spices I purchased and love his Asian as well...
ReplyDelete