Category: | Entree – Chicken |
Recipe: | Breast of Chicken “Marengo” |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
Page: | 1 of 2 |
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Yield: | 50 Servings | |
Chicken Breasts, boneless | (50) 5 oz pieces | |
Mushrooms, raw | 3 lbs | |
Pearl Onions, frozen | 2 | 1/2 lbs |
Black Olives, pitted (med. or large) | (1/2) of #10 can | |
Tomatoes, diced | (1/2) of #10 can | |
Brown Sauce | 1 | 1/2 gals |
Sauterne Wine | 3 cups | |
Marsala Wine | 1 cup | |
Flour | 1 | 1/2 lbs |
Cooking Oil | 1 qt | |
Butter or Margarine | 2 lbs | |
Dried Sage, whole | 1 | 1/2 tsp |
Dried Tarragon, whole | 1/2 tsp | |
Fresh Parsley | 1 bunch | |
Salt | to taste | |
Pepper | to taste | |
Minors Beef Base | 3 tsp | |
Espagnole Base | 3 tsp | |
Carrots, frozen (sliced or whole) | 7 | 1/2 lbs |
Broccoli Crowns | 7 | 1/2 lbs |
Fettuccine, fresh (or regular) | 6 lbs | |
1.Trim chicken breasts of all loose fat and skin.
2.Use 1/2 lb. of flour and season with salt, pepper, dried sage and tarragon. Place chicken in flour and dust heavily.
3.In braising pan, heat 1/2 quart of oil. When about 350°F, place chicken breasts in hot oil and sauté gently.
4.While this is cooking, place 1 1/2 gals of water in pan and add the bases. Bring to a boil and then turn down to simmer.
Braising Pan
ENTREE - CHICKEN
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