Chicken Pontchartrain

READY IN: 45mins




  • Preheat large skillet with olive oil on Medium heat.
  • Crack 2 eggs into a bowl and beat slightly.
  • On a plate, mix breadcrumbs, flour and seasoning.
  • Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
  • Cook until no longer pink inside and outside is a golden brown, flipping once.
  • Set aside.
  • Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture.
  • Set aside.
  • Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
  • Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste.
  • Simmer over very low heat until thick.
  • Just before serving stir in wine and dressing mixture.
  • To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!