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Name: Blackened Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Cajun
Ingredients: 6 Grams Paprika 1 tbsp; 8 Grams Smoked Paprika 1 tbsp +; 14 Grams Kosher Salt 1 tbsp; 5 Grams Garlic Powder 2 tsp; 5 Grams Onion Powder 2 tsp; 4 Grams Pepper 1 1/2 tsp; 4 Grams Dried Oregano 1 1/2 tsp; 3 Grams Dried thyme 1 1/2 tsp; 4 Grams Cayenne pepper 1 tsp; 4 Large Boneless Skinless Chicken; 1 Teaspoon Vegetable oil; 6 Tablespoons Unsalted butter Divided; 4 Roma Tomatoes Seeded, diced; 1/2 Large Onion Thinly sliced; 2 Cloves Garlic Minced; 3S3P (salt and pepper) To taste; Emeril's Essence To taste; 2 Cups Heavy cream; 3 Tablespoons Flour; 1 Cup White wine; 1/2 Cup Parmesan cheese Grated

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INGREDIENTS

Blackening Seasoning
6 Grams Paprika ; 1 tbsp
8 Grams Smoked Paprika ; 1 tbsp +
14 Grams Kosher Salt ; 1 tbsp
5 Grams Garlic Powder ; 2 tsp
5 Grams Onion Powder ; 2 tsp
4 Grams Pepper ; 1 1/2 tsp
4 Grams Dried Oregano ; 1 1/2 tsp
3 Grams Dried thyme ; 1 1/2 tsp
4 Grams Cayenne pepper ; 1 tsp
For the Chicken
4 Large Boneless Skinless Chicken
1 Teaspoon Vegetable oil
6 Tablespoons Unsalted butter ; Divided
For the Sauce
4 Roma Tomatoes ; Seeded, diced
1/2 Large Onion ; Thinly sliced
2 Cloves Garlic ; Minced
3S3P (salt and pepper) ; To taste
Emeril's Essence ; To taste
2 Cups Heavy cream
3 Tablespoons Flour
1 Cup White wine
1/2 Cup Parmesan cheese ; Grated

INSTRUCTIONS

1. Combine both paprika, salt, garlic powder, onion powder, pepper, oregano, thyme and cayenne. Set aside.

2. For each chicken breast, cut in half crosswise, then cut thicker half horizontally, creating 3 pieces relatively the same size.

3. Place between sheets of plastic and pound gently until 1/3 inch thick.

4. Working with one cutlet at a time, dredge thoroughly in spice mixture, pressing to adhere, then shake off excess. Place on rimmed baking sheet in single layer.

5. Heat oil in cast iron skillet over high heat until just smoking. Add 1 tablespoon of butter, tilt skillet to coat evenly.

6. Add 6 cutlets to skillet and press on each firmly with a spatula. Cook undisturbed for 2 minutes.

7. Flip cutlets, press against skillet and cook for 1 minute.

8. Transfer cutlets to a prepared wire rack. Wipe out skillet with a paper towel. Begin to heat oven to 200 degrees F.

9. Add 2 tablespoons of butter and cook remaining cutlets in the same fashion. When finished with all cutlets, don’t wipe out the pan.

10. Deglaze skillet with the white wine and cook down.

11. Add remaining 3 tablespoons of butter, melt, then add 3 tablespoons of flour. Stir well until flour is cooked.

12. Add onions and tomatoes and cook until softened, mixing well with the flour mixture.

13. Add garlic and cook for another 1-2 minutes.

14. Pour in cream and stir well. Add remaining seasoning.

15. Place cutlets in oven to reheat.

16. Season sauce with 3S3P and add Emeril’s essence to taste.

17. Stir frequently. When getting thick, stir in cheese.

18. Serve cutlets with sauce and dirty rice.

NOTES

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Blackened Chicken

Blackening Seasoning
6 Grams Paprika 1 tbsp
8 Grams Smoked Paprika 1 tbsp +
14 Grams Kosher Salt 1 tbsp
5 Grams Garlic Powder 2 tsp
5 Grams Onion Powder 2 tsp
4 Grams Pepper 1 1/2 tsp
4 Grams Dried Oregano 1 1/2 tsp
3 Grams Dried thyme 1 1/2 tsp
4 Grams Cayenne pepper 1 tsp
 For the Chicken
4 Large Boneless Skinless Chicken
1 Teaspoon Vegetable oil
6 Tablespoons Unsalted butter Divided
 For the Sauce
4 Roma Tomatoes Seeded, diced
1/2 Large Onion Thinly sliced
2 Cloves Garlic Minced
 3S3P (salt and pepper) To taste
 Emeril's Essence To taste
2 Cups Heavy cream
3 Tablespoons Flour
1 Cup White wine
1/2 Cup Parmesan cheese Grated

1. Combine both paprika, salt, garlic powder, onion powder, pepper, oregano, thyme and cayenne. Set aside.

2. For each chicken breast, cut in half crosswise, then cut thicker half horizontally, creating 3 pieces relatively the same size.

3. Place between sheets of plastic and pound gently until 1/3 inch thick.

4. Working with one cutlet at a time, dredge thoroughly in spice mixture, pressing to adhere, then shake off excess. Place on rimmed baking sheet in single layer.

5. Heat oil in cast iron skillet over high heat until just smoking. Add 1 tablespoon of butter, tilt skillet to coat evenly.

6. Add 6 cutlets to skillet and press on each firmly with a spatula. Cook undisturbed for 2 minutes.

7. Flip cutlets, press against skillet and cook for 1 minute.

8. Transfer cutlets to a prepared wire rack. Wipe out skillet with a paper towel.  Begin to heat oven to 200 degrees F.

9. Add 2 tablespoons of butter and cook remaining cutlets in the same fashion. When finished with all cutlets, don’t wipe out the pan.

10. Deglaze skillet with the white wine and cook down.

11. Add remaining 3 tablespoons of butter, melt, then add 3 tablespoons of flour.   Stir well until flour is cooked.

12. Add onions and tomatoes and cook until softened, mixing well with the flour mixture.

13. Add garlic and cook for another 1-2 minutes.

14. Pour in cream and stir well. Add remaining seasoning.

15. Place cutlets in oven to reheat.

16. Season sauce with 3S3P and add Emeril’s essence to taste.

17. Stir frequently.  When getting thick, stir in cheese.

18. Serve cutlets with sauce and dirty rice.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 12 Servings

Calories: 151
Calories from Fat: 124 (82%)

Amt Per Serving		% DV

	Total Fat 13.8g	18 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.6g
Cholesterol 43.4mg		13 %
Sodium 479.2mg		17 %
Potassium 132.9mg		3 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 4.9g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 151

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