Welcome to our newsletter of recipes from classic Wichita restaurants

·2 min read

This newsletter features recipes for menu items created in local restaurants. Most of them are closed now, but you most likely have happy memories of dining at certain restaurants in Wichita.

We combed through our archives to find recipes previously published in the Wichita Eagle over the years that were popular with readers.

In this newsletter, you’ll receive a recipe a day, Monday through Friday, through mid-December.

We hope you enjoy these delicious reminders of Wichita’s dining past:

Four years after influential Wichita restaurateur Antoine Toubia opened The Olive Tree, he added another restaurant to his collection that Wichitans still miss.

Cafe Chantilly opened in 1983 at 6921 E. Kellogg and operated as a bistro that served “continental” dishes.

This chicken moutarde was among the restaurant’s most popular offerings. In 1983, Antoine’s sister, Randa Toubia, shared the recipe.

(The Wichita Eagle’s Denise Neil has written a book called “Classic Restaurants of Wichita” that details Wichita’s rich restaurant history and includes profiles of nearly 100 different establishments, including The Olive Tree and Cafe Chantilly. Interested in a copy? Message her at dneil@wichitaeagle.com.)

Cafe Chantilly’s Chicken Moutarde

4 chicken breasts, boned, skinned and trimmed

Demi-glace (optional)

MARINADE

1 teaspoon crushed garlic

½ teaspoon dry mustard (Coleman’s)

2 tablespoons lemon juice

Salt and pepper to taste

2 tablespoons olive oil

GARLIC BUTTER

4 tablespoons softened butter

½ teaspoon minced garlic

½ teaspoon Worcestershire sauce

½ teaspoon fresh minced parsley

¼ teaspoon dried thyme

¼ teaspoon dried oregano

1 teaspoon grated onion

Salt and pepper to taste

The Eagle’s recipes from classic Wichita restaurants newsletter is brought to you by Little Busters of Derby.
The Eagle’s recipes from classic Wichita restaurants newsletter is brought to you by Little Busters of Derby.

In small bowl, whisk together garlic, mustard, lemon juice, salt, pepper and olive oil for marinade. Place chicken breasts in shallow non-aluminum dish and pour marinade over. Turn chicken to coat with marinade and refrigerate 2 hours, turning chicken occasionally.

In small bowl, whip butter until light and fluffy. Add garlic, Worcestershire, parsley, thyme, oregano, onion and salt and pepper. Refrigerate.

Grill marinated chicken breasts 4 to 5 minutes on each side, or until done. (Marinated chicken may be sauted in non-stick pan or broiled.) Transfer chicken to warm serving plates and dot each serving with 1 tablespoon garlic butter. I desired, brush on warm demi-glace before serving.

Note: Demi-glace is a rich brown sauce. Prepared demi-glace is available at specialty food stores.

Cafe Chantilly
Cafe Chantilly