Tilting Skillet Cookbook
CLEVELAND TILTING SKILLET
CHICKEN OF PARTS
PORTION/SIZE: (50) 1 CHICKEN BREAST, W/3oz (85g) SAUCE YIELD: 5 ¼ QT (4.99L)
| Metric | Ingredients | Amount or |
| Setting |
|
| Measure |
| Skillet |
50 | Chicken Breast | 50 | Turn power on. Turn heat up to 350F | POWER ON |
| Halves |
| (177C). Preheat skillet. | 350F |
|
|
| (177C) | |
120ml | Oil | 1/2C | Add oil; spread it over the surface. | 325F (163C) |
|
|
| Add breast, skin side down. Brown |
|
|
|
| skin and turn chicken breast over. |
|
|
|
| Cover and sauté for 15 minutes. Turn |
|
|
|
| heat down to 325F (163C). |
|
2.8l | Cream of mushroom | 3 qt | Combine remaining ingredients. |
|
| soup, condensed |
| Pour over chicken breasts |
|
600ml | Sherry wine | 2 1/2C | Cover and heat until the sauce is hot |
|
.95l | Sour cream | 1 qt | Turn heat off | HEAT OFF |
907g | Button mushrooms |
|
|
|
| with juice, canned |
| Serve over rice or noodles |
|
| Paprika |
| Garnish with paprika |
|
| 13 |
Cleveland Range, LLC. | 1333 East 179th St. Cleveland Ohio 44110 |
Ph: 216.481.4900 Fx: 216.481.3782 | Visit our web site at: www.clevelandrange.com |
