ENTREE - CHICKEN
Category: | Entree – Chicken |
Recipe: | Breast of Chicken “Marengo” |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
Page: | 2 of 2 |
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5.Make a roux from 1 lb. of flour and 1 lb. butter or margarine. Thicken beef stock with roux for your sauce.
6.Slice mushrooms fairly thick and sprinkle over chicken when almost done. Braise with lid closed for several minutes.
7.Add wines and close lid again for 2 minutes.
8.Add pearl onions, olives, tomatoes and brown sauce. Close lid and simmer for another
9.While all this is cooking, place 6 lbs of fresh fettuccine in a #400 pan with water covering the noodles.
10.Add salt and place in a Smart Steam Boilerless convection steamer for 10 minutes.
11.Drain, butter lightly and serve approximately 4 oz per person.
12.Also steam the carrots for 6 - 10 minutes (depending on their shape) from frozen state in a #400 pan.
13.The broccoli requires 6 - 8 minutes from frozen state. Place in #400 pan with lightly salted water. When done, drain, butter and serve.
14.Sprinkle chopped parsley on top of chicken breasts.
Prep Tip - |
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Remember to use | cool liquids | |
when |
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| adding to hot Roux. | |
Braising Pan
groen.com, | 46 |