Chicken Carbonara

Recipe from Emeril Lagasse.

INGREDIENTS

4-6 boneless skinless chicken breasts
1 egg
1/2 cup milk
Emeril's Essence*

1 cup bread crumbs
1/2 cup flour
1 tsp. Emeril's Essence
1 tsp thyme
1 tsp basil
1 tsp parsley
1 tsp oregano
2 Tbs parmesan cheese
Olive oil

DIRECTIONS

Pound out the chicken to about 1/4 inch thickness. Sprinkle each breast with Emeril's Essence to season. Mix egg and milk together and coat chicken in the mixture. Then, dredge in a mixture of the bread crumbs, flour, Emeril's Essence, thyme, basil, parsley, oregano and parmesan cheese. Saute chicken breasts in olive oil on medium heat for approximately 2 1/2 minutes per side.

CARBONARA SAUCE:

INGREDIENTS

1 Tbsp onion
1 Tbsp olive oil
1 tsp minced garlic
2 cups heavy cream
Frozen peas
2 Tbsp parmesan cheese
1/4 tsp salt
Fresh cracked pepper
1/4 cup cooked and crumbled bacon
2 Tbsp diced country ham (optional)

DIRECTIONS

Saute onions in olive oil. Add garlic and sweat. Then add cream, peas, cheese, salt and pepper. Reduce sauce by 50%, then add bacon and ham.

Serve over chicken breasts.

*You can buy Emeril's Essence at the store, but if you prefer to make it yourself here are the ingredients.

EMERIL'S ESSENCE

INGREDIENTS

2 1/2 Tbs sweet paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs Cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme

DIRECTIONS

Mix all ingredients together and store in an airtight container. Can be stored up to 3 months. Makes about 3/4 cup.