Recipe: Bronzed Chicken with Corn Cakes (based on the Outback's Menu instructions

OUTBACK STEAKHOUSE BRONZED CHICKENIngredients according to the Menu:
Bronzed chicken breast, served with grilled corn cakes, topped with shrimp and mushrooms in a vermouth cream sauce.

Here is my interpretation of the dish according to the ingredients in the Menu:

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BRONZED SEASONING
(for fish, chicken or meat)

SEASONING MIX:
3/4 tsp salt
1/2 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp white pepper
2 tbsp melted butter
1 tbsp lemon juice

Mix together & stored in covered glass container in a dark place for several months.

adapted from unknown source

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BRONZED CHICKEN BREASTS

2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic or Meat Magic (or the previous seasoning that can be prepared at your home)

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes.

As soon as the skillet is hot, lightly drizzle each side of each chicken breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the seasoning of your choice. Place the chicken in the skillet, seasoned sides down and sprinkle the top sides of all the chicken evenly with the remaining seasoning.

Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and you'll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Cook until done, 2 to 3 minutes more. Serve immediately. Do not overcook! Chicken should be very juicy.

Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.

Makes 4 servings
Adapted from a recipe by chef Paul Prudhome

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GRIDDLED CORN CAKES

1/2 cup freshly grated corn and its milk, or creamed corn
3/4 cup milk
2 tbsp unsalted butter
pinch salt
1/2 tsp freshly cracked black pepper
2 tsp minced fresh red or green jalape o chilies
1/2 cup yellow cornmeal
1/4 cup buttermilk
1 large egg, separated
3 scallions, chopped
1 to 2 tbsp unsalted butter

TO PREPARE THE CORN CAKES:
In a 2-quart saucepan, combine the creamed corn, milk, butter, salt, pepper and minced jalape o.

Bring to a simmer over medium heat.

Slowly add the cornmeal, stirring vigorously to make sure no lumps form.

Cook about 2 minutes, until the mixture is very thick.

Slowly add the buttermilk, stir until blended and remove from heat.

Let the mixture cool slightly.

Blend in the egg yolk.

In a clean dry mixing bowl, beat the egg white until soft peaks form. Fold into the batter with the scallions.

On a lightly buttered, preheated griddle, pour a tablespoon of batter to form a 2-inch pancake. Repeat to form other pancakes as space permits. Cook on one side until bubbles appear and the edges turn golden brown. Turn with a spatula and cook for 20 seconds on the other side to finish. Repeat to make at least 16 pancakes, adding butter as needed.

Serves 4-6
adapted from Gourmet Food Plaza

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SHRIMPS IN MUSHROOM CREAM SAUCE (using vermouth)

1 lb shrimps
2 tablespoons butter
1/2 lb sliced mushrooms
3 scallions, sliced
1/4 cup dry vermouth
2 tablespoons lemon juice
1/4 cup heavy cream
salt and pepper

Salt and pepper the shrims & leave the tais on.

Melt butter in large pan, saute shrimps on both sides, remove.

Add mushrooms and white part of scallions, cook until mushrooms are brown, remove.

Add vermouth to deglaze pan and reduce.

Add lemon juice, and heavy cream, heat to thicken. Return everything to pan, garnish with green part of scallions.

4 servings
adapted from source: Chia

Serve according to the Menu instructions.