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Chicken Delmonico Recipe

Chicken Delmonico

Emeril Lagasse

Recipe courtesy Emeril's Delmonico, by Emeril Lagasse, published by William Morrow, 2005

Show: Emeril LiveEpisode: Emeril's Delmonico

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on February 23, 2012

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    I just made this last night and it was delicious! I made it with roasted gold potatoes and the delmonico house salad and it could not have been better! I used can artichokes and it was just as good. I have already made this in the past and it's one of those recipes that get easier and easier to make and more delicious! Thank you Emeril..:

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  • on February 26, 2011

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    I love this recipe. It's so tasty you don't want to stop eating.

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  • on November 23, 2010

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    I love this recipe! My only deviation...I pound my chicken breast before cooking it.
    Yum!

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  • on May 18, 2010

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    I cannot imagine making this without the artichokes. Yeah, I think it would be a great dish without them, but wow, what an impact. I don't think the prep work for adding them from raw is that tough. Throw them in the water with the lemon, pepper, and bay leaf and forget about the for 30 minutes. I don't see how canned would produce the same results. Hey, just my two cents.

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  • on January 04, 2009

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    This is so good. I love chicken, very versatile, and healthy. This dish requires some effort but the pay off is huge. Delicious, and great for guests, looks very complicated.

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  • on October 30, 2008

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    I was looking for "something different" to fix for dinner and found this recipe. This dish is excellent.

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  • on March 23, 2008

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    I used to live in New Orleans and I have been to Delmonico Restaurant in New Orleans and this is just as good...no wait BETTER than what I ate there and its half the cost!

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  • on March 05, 2008

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    I may not have made this if I hadn't seen you do it on TV. I followed your recipe to a "T" and it was one of the best meals I ever served. Call it Cajun, call it Creole or you could just simply call it another "Emerald" classic. As we were eating, I don't what I enjoyed more, the flavors of this dish or the ummms and ahhhs from my guests. Very satisfying.

    I have often thought that the next time I make this I'll just use canned artichokes, but I really don't think I can deviate from perfection. Artichokes will be in peak season real soon.

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  • on February 22, 2008

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    Having to do a bit of prep work ahead of time (boiling the artichokes, and the cooking in stages of the chicken breasts, this recipe can be just a little bit time consuming. However, your effort will be rewarded.

    The flavors in this dish were very nice. The artichokes were a bit tart, which was a nice contrast to the hardy mushroom sauce. And the chicken cooked in this method ended up being very tender.

    This is the kind of dish I'd make to impress the culinarily challenged.

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  • on October 02, 2007

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    Delicious sauce , tasty chicken! Thank you, Emeril!

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