Unified Brands Braising Pan Breast of Chicken “Marengo”, Category, Entree - Chicken, Recipe, 5/05

Category:	Entree – Chicken
Recipe:	Breast of Chicken “Marengo”
For Product:	Eclipse Braising Pan
Publish Date:	5/05
Page:	1 of 2

______________________________________________________________________________

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

groen.com, 888-994-7636 45