Chicken Emil from Rich N Charlies

Recipe by melissa180

This is THE recipe as featured on I always have to look it up each time, so I am transferring it to this site. It is a chicken breast served in white wine sauce and topped with provel cheese, broccoli and mushrooms

Top Review by Vettegal1

The restaurant is fabulous, and this recipe is DIVINE! I use extra mushrooms. I also use a meat tenderizer unit ( mine is a Chef Master by Intertek) but you could pound the chicken as well to make more consistent size pieces. I made the sauce on the stove, and cooked the chicken in my Sharper Image SuperWave Oven (New Wave Oven is another brand). I transferred the sauce to a pan that fit in my SuperWave oven, placed cooked chicken in the sauce & covered with cheese and turned unit to high for about 1 minute til the cheese was browned lightly and bubbly. I served it with roasted new potatoes & green beans (drizzled with olive oil, garlic & rosemary) and my husband and I both thought it was the best meal we ever cooked at home! Do NOT MISS THIS RECIPE!!!

Ingredients Nutrition


  1. 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
  2. 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
  3. 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
  4. 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
  5. 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
  6. 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
  7. Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
  8. Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

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