Blackened Chicken with Rosemary Cream Sauce
- 4 (4 oz.) Chicken Breasts
- 2 oz. Blackening Seasoning
- 4 cloves Garlic, minced
- 2 oz. Olive Oil
- Salt and pepper to taste
- Garlic Rosemary Cream Sauce
Garlic Rosemary Cream Sauce Ingredients
- 12 cloves Garlic, roasted and minced
- 1-pint Heavy Cream
- ½ lb. Unsalted Butter
- ¼ cup Chicken Stock
- ¼ cup Parmesan Cheese, shredded
- ¼ cup Romano Cheese, shredded
- 2 oz. Boursin Cheese
- Cooked roux
- 3 sprigs fresh Rosemary
- Kosher salt and ground white peppercorns to taste
- Vegetable stock can be used in place of chicken stock for a vegetarian sauce.
- Parmesan Crisps
Marinate chicken breast with oil, kosher salt, black pepper, blackening seasoning, and fresh garlic. Allow to marinate for 4 hours. Preheat oven to 350°F. Heat skillet or griddle over high heat and add oil. Add chicken to the skillet and brown on both sides. Place in pre-heated oven to allow chicken to finish cooking to 165°F.
Garlic Rosemary Cream Sauce
Place saucepan on a hot plate. Add minced garlic and cubed unsalted butter. Melt butter, then slowly whisk in heavy cream. Once combined, add chicken stock. Combine shredded cheeses in a bowl and slowly add cheese mixture and Boursin cheese to the sauce, continuing to whisk constantly. Once cheese has melted into the sauce, allow to come to a subtle boil. Gradually whisk in cooked roux until desired consistency is reached. Add kosher salt and white pepper to taste. Add rosemary and allow to steep over low heat for 30 minutes. Remove rosemary and serve.
Preheat oven to 350°F. Place pan liner on baking pan. Lightly spray liner with pan spray. Grate 2 oz. Parmesan cheese and spread cheese over a small area of the pan, leaving small spaces between shreds. Bake for approximately 5 to 7 minutes or until golden brown (time may vary based on oven settings).
After removing from oven, pull the pan liner off the hot pan and allow to cool. Once cheese has cooled, break into approximately 4×2” pieces. Use as garnish.
Shared with permission from the American Culinary Federation and Chef Travis R. Johnson