Preheat the fryer. Season the chicken with Essence. Season 1 cup of the flour and bread crumbs with Essence. Dip each strip of chicken in the flour. Dip each strip in the egg wash, letting the excess drip off. Dredge the strips in the bread crumbs, coating each strip completely. In a large saute pan, over medium heat, melt two tablespoons of the butter. Pan-fry the chicken in batches (using another 2 tablespoons of butter) until golden brown on each side, about 2 to 3 minutes on each side. Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence. Using a paper towel, wipe the saute pan clean. Melt the remaining butter in the saute pan. Stir in the remaining flour and cook for 1 minute. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the artichokes, lemon juice and garlic and continue to saute for 2 minutes. Season with salt and pepper. Stir in the heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and the sauce coats the back of a spoon, about 3 to 5 minutes. Remove the sauce from the heat and stir in the parsley. reseason if needed. Fry the spinach leaves in the hot oil for about 30 seconds. Remove the spinach from the oil and drain on a paper-lined plate. Season the spinach with salt and pepper. To serve, spoon the grits in the center of each plate. Lay four strips of chicken on top of each plate of grits. Spoon the mushroom and artichoke sauce over the chicken. Garnish with fried spinach
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.