Tony's on Main Street Recipes
as posted in the St. Louis Post-Dispatch
CHICKEN ANTHONY: Yield: 2 servings.
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves (see note)
4 ounces provel cheese
1 1/3 cups heavy (40 percent) cream
2 teaspoons lemon juice, plus additional for seasoning
Lemon slices, for garnish
Warm oil in a 10-inch nonstick skillet over medium-high heat; add chicken and brown lightly,
3 to 5 minutes on each side. Butterfly breast halves by cutting in half horizontally almost all the
way through. Return to skillet, cut side down; cook 2 minutes more. Top chicken with provel,
cover and keep warm while making sauce. Pour cream in a deep skillet over medium-high
heat; add 2 teaspoons lemon juice. Bring to a boil. Reduce heat; simmer, stirring occasionally,
until cream reduces and thickens enough to heavily coat a spoon, about 5 minutes. Add salt,
pepper and additional lemon juice to taste. When cheese has melted, transfer chicken to
serving plates, pour sauce over and garnish with parsley and lemon slices. Serve immediately.
PER SERVING: 896 calories; 77g fat (77 percent of calories from fat); 47g saturated fat; 324mg
cholesterol; 45g protein; 6g carbohydrate; 6g sugar; no fiber; 634mg sodium; 545mg calcium.
Note: Tony's on Main Street uses a young, tender whole breast for each serving. This recipe
has been adapted for the larger breast halves available in supermarkets.
GARLIC SHRIMP: Yield: 1 generous serving.
6 large or jumbo shrimp, peeled and deveined
3/4 cup heavy (40 percent) cream
1/2 teaspoon minced garlic
1/2 teaspoon chopped parsley
1 pinch salt
1 pinch ground pepper
1 to 2 teaspoons diced red bell pepper, for garnish
Preheat the oven to 425 degrees. In a small saute pan, combine shrimp, cream, garlic, parsley,
salt and pepper. Cook over medium heat until shrimp start to turn pink, about 90 seconds on
each side. Remove shrimp with a slotted spoon; transfer to a baking dish. Bake until done, 6
to 7 minutes. Meanwhile, boil the cream mixture until reduced by half. Remove from heat; let
stand for 2 minutes. Pour sauce onto a serving plate. Remove shrimp from the oven; stand
shrimp, tails up, in a circle in the sauce. Sprinkle with diced pepper and serve hot.
PER SERVING: 374 calories; 34g fat (82 percent calories from fat); 21g saturated fat; 186mg cholesterol;
11g protein; 6g carbohydrate; 3g sugar; 1g fiber; 254mg sodium; 88mg calcium; 171mg potassium.
White Chicken Nachos: Yield: 4 cups sauce.
1 to 1 1/3 cups milk
1 1/3 pounds white American cheese, diced
1 pound diced boiled chicken
1/3 cup diced onion
2 teaspoons minced red bell pepper
2 teaspoons minced jalapeno
Yellow corn tortilla chips
Pour 1 cup milk into a heavy saucepan (see note) set over medium-low heat. Bring to about 170
degrees (steaming, but not quite to a simmer). Add cheese and continue to cook, stirring frequently,
until cheese is melted. Add chicken, onion, bell pepper and jalapeno; cook until heated through,
about 3 minutes. If sauce is too thick, add enough of the remaining 1/3 cup milk to thin to desired consistency. To serve, place a layer of tortilla chips in a shallow bowl. Drizzle with sauce. Repeat
layers to desired serving size.
PER SERVING ( 1/4 cup sauce plus 1 ounce chips): 340 calories; 20g fat (53 percent calories from fat);
10g saturated fat; 61mg cholesterol; 16.5g protein; 24.5g carbohydrate; 1g sugar; 2g fiber; 191mg sodium;
282mg calcium; 121mg potassium.
Testers' note: The restaurant prepares larger batches of this cheese sauce in a slow cooker. We recommend
the use of a slow cooker only if you have a small cooker or if you are doubling the recipe. If you don't have
a heavy saucepan, place a lighter pot inside a skillet to simulate a heavy-bottom pan.