Chausseur with Sauteed Chicken
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | oz | Oil |
| 20.00 | oz | Mushrooms, domestic , sliced |
| 5.00 | tbsp | Onions, shallots , minced |
| 2.50 | cup | White wine, Fendant |
| 80.00 | oz | Knorr Red Wine Flavored Demi-Glace Sauce Mix 8 x 16 OZ , prepared |
| 20.00 | oz | Tomato concasse |
| 10.00 | tbsp | Italian Parsley , chopped |
| 3.00 | tbsp | Tarragon leaves , chopped |
| 5.00 | oz | Butter , to finish sauce |
| 10.00 | pc | chicken breast , b/c scallopini |
| 80.00 | oz | Rice Pilaf , prepared |
| 2.00 | lb | Asparagus, green , steamed or blanched |
| 5.00 | oz | Butter for asparagus |
| Kosher salt and black pepper to taste | ||
| Seasoned flour to coat chicken for scallopini | ||
| Chopped parsley to garnish |
Preparation
1. Brown mushrooms in oil. Add shallots and cook for 2 minutes. Deglaze with wine and and reduce by 1/2. Add demi-glace and tomatoes. Simmer until desired consistency is reached.
2. Finish wiht parsley and tarragon. Serve with rice pilaf and asparagus.
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