COCOA BEACH, Fla. — A Space Coast steakhouse is celebrating 30 years of business.
In this week’s Chef’s Kitchen, we’re sinking our teeth into a menu staple – its creamy, chicken creation.
George Washington Perkins III is the top chef at Gregory’s Steak & Seafood Grille. He has been creating in the kitchen for 40 years.
“Cooking is an experiment all on its own,” he says. “So whatever you like to taste, that’s what’s you put on it.”
A menu staple at the restaurant is its creamy chicken creation — Chicken Baguta. One of the most important components is the cognac herb cream sauce.
“[It has] Grey Poupon mustard, cognac, some heavy cream and herbs. I also put some sliced button mushrooms on it.”
Let’s cook! Here’s the recipe:
Chicken Baguta
Ingredients
- 1 - 8 ounce char-grilled chicken breast
- 1/3 cup shitake mushrooms, julienned
- 1/3 cup yellow onions, julienned
- 1 teaspoon minced garlic
- 1/4 cup heavy cream
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1/4 cup diced tomatoes
- 8 ounces signature Gregory’s Cognac Herb Cream Sauce
- 1/2 teaspoon dry chopped basil
- Fresh chopped parsley for garnish
Preparation instructions
- Grill chicken as usual.
- Sauté all vegetables until softened in extra virgin olive oil.
- Season to taste with salt and pepper.
- Add herb cream sauce and heavy cream
- Heat to bubbling
- Serve on a plate, and top with the grilled chicken breast.
- Garnish with chopped parsley.
- Add vegetables or potatoes as a side dish.