This is the mixture of 2 recipes I found online and my own creation as well. It's supposed to taste just like Tibby's New Orleans Kitchen's Chicken Pontchartrain. To make it just like the restaurant's I serve it over Zatarain's Dirty Rice. Hope you enjoy it!
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Units: US | Metric
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 flour
- 3 tablespoons creole seasoning
- 1Preheat large skillet with olive oil on Medium heat.
- 2Crack 2 eggs into a bowl and beat slightly.
- 3On a plate, mix breadcrumbs, flour and seasoning.
- 4Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
- 5Cook until no longer pink inside and outside is a golden brown, about 10-12 minutes, flipping once.
- 6Set aside.
- 7Meanwhile, put olives, garlic, olive oil, lemon juice, salt & pepper in a food processor or blender and blend until it's all minced.
- 8Set aside.
- 9Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
- 10Transfer to a bowl.
- 11In the same saucepan, melt the remaining 2 tablespoons butter.
- 12Slowly mix in whipping cream.
- 13Add the mushrooms back into the saucepan and season with salt and pepper to taste.
- 14Simmer over very low heat until thick.
- 15Just before serving stir in wine.
- 16To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate.
- 17Put chicken in the center of the plate.
- 18Top chicken & rice with the olive dressing.
- 19Place a few marinated artichoke hearts on top of the rice.
- 20Top chicken only with the cream sauce.
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Nutritional Facts for Chicken Pontchartrain
Serving Size: 1 (533 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 531.4
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 12.6 g
- Cholesterol 211.8 mg
- Sodium 570.0 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 5.0 g
- Sugars 2.4 g
- Protein 32.9 g
The following items or measurements are not included: