Emeril's Cheesy Chicken Shortcake
- 2 tb Butter
- 1 lb Chicken breast; skinless,
- -boneless and small diced
- ESSENCE
- 1 c Minced onions
- 1 lb Smoked sausage; cut into
- -1/4-inch slices
- Salt
- Freshly ground black pepper
- 1 tb Chopped garlic
- 2 c Heavy cream
- 1 ds Worcestershire Sauce
- 1 ds Crystal Hot Sauce
- 1/4 c Chopped green onions
- 8 Cheesy Biscuits; see recipe
- 1/2 c Grated Parmesan Reggiano
- -cheese
In a large saut‚ pan, melt one tablespoon of the butter. Season the chicken
with Essence. Add the chicken to the melted butter and quickly saut‚ for 2
minutes. Add the remaining butter and melt. Add the onions. Season with
salt and pepper. Saut‚ the onions for 2 minutes. Add the sausage and
continue to saut‚ for 2 minutes. Add the garlic and cream. Season the
mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the
liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6
minutes, stirring occasionally. Add the green onions. To serve, slice the
biscuits in half and spoon the chicken mixture over the top. Garnish with
parsley and cheese.
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
NOTES : Air date 3/6/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 19,
1998
with Essence. Add the chicken to the melted butter and quickly saut‚ for 2
minutes. Add the remaining butter and melt. Add the onions. Season with
salt and pepper. Saut‚ the onions for 2 minutes. Add the sausage and
continue to saut‚ for 2 minutes. Add the garlic and cream. Season the
mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the
liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6
minutes, stirring occasionally. Add the green onions. To serve, slice the
biscuits in half and spoon the chicken mixture over the top. Garnish with
parsley and cheese.
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
NOTES : Air date 3/6/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net"
1998
