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Delmonico Chicken Clemenceau With Bearnaise Sauce

  • Yield: 4 servings


  • 1 tablespoon Essence
  • 2 tablespoons vegetable oil
  • 1 recipe BÈarnaise Sauce
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • 1/2 pound Brabant Potatoes
  • 1/2 pound assorted wild mushrooms, such as shiitake, chanterelle, porcini, and oyster, wiped clean, stemmed, and thinly sliced
  • 1/2 pound boiled ham, finely sliced
  • 1/2 pound fresh small green peas (or frozen and defrosted)
  • 2 teaspoons chopped garlic
  • 1/2 cup minced yellow onions
  • 1 tablespoon unsalted butter
  • 4 boneless, skinless chicken breast halves, each 6 to 8 ounces


  • Heat the oil in a large, heavy skillet over high heat. Season the chicken breasts with Essence, then add the chicken breasts and cook for 3 to 3 1/2 minutes on each side. Transfer to a platter and keep warm.
  • Wipe the skillet with paper towels and return to the stove. Heat the butter in the skillet over medium heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham and cook, stirring occasionally, for 3 minutes. Add the mushrooms and continue cooking for 5 minutes. Add the peas and cook for 2 minutes. Add the Brabant Potatoes, salt, pepper and the chicken breasts, and cook for 1 minute.
  • To serve, put about 3/4 cup of the ham-vegetable mixture on each dinner plate, and top with a chicken breast. Spoon about 1/4 cup of the Béarnaise Sauce over the chicken.