Corpus Christi, TX | KRISTV.com | Chicken Stephanie (Moondog's Moonlight Chicken)

Chicken Stephanie (Moondog's Moonlight Chicken)

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- Chicken Stephanie (Moondog's Moonlight Chicken)
- Chicken Stephanie (Moondog's Moonlight Chicken)

Posted : Mar 3, 2010 10:51 AM
Updated: Mar 3, 2010 1:52 PM

Recipe Courtesy:
Chef Jay Moore
Moondog Seaside Eatery
100 Casterline Drive
Fulton, TX
(361) 729-6200

Ingredients:

4 Chicken breasts, 3 oz. each
1/4 c. Olive Oil
2 ea. Bacon strips, cooked and crumbled
4 oz. Mushrooms, sliced
1/2 ea. Red Onion, julienne
2 ea. Garlic, minced
8 ea. Asparagus spears
4 sl. Swiss Cheese
1/4 c. White Wine
1/2 c. Cream
Salt & pepper to taste

Method:

Preheat oven to 250 degrees.

Heat olive oil in a large sauté pan over medium high heat. Season chicken breasts with salt and pepper, and add to pan, searing for about 2 minutes.

Turn breasts, and push to the edge of the pan.

Add mushrooms, onions, bacon, garlic, and asparagus. Cook until onions are translucent.

Remove 2 breasts to an ovenproof pan.

Top breasts with 4 asparagus spears each, a quarter of the onion mixture and 1 slice of Swiss cheese each. Top this with remaining breasts onion mixture and Swiss. Place in oven to melt cheese and keep warm.

Return the empty sauté pan to medium high heat and add wine to deglaze, scraping the fond from the bottom of the pan. Reduce until almost dry, about a minute. Add cream and reduce by half.

Adjust seasoning .Pull chicken stacks from oven and set on 2 plates. Top each portion with sauce.

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