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Chicken in Three Vinegars
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Entrees>Poultry |
| Yield: |
50 portions |
| Ingredients |
Amount |
Method |
| Chicken Breasts, 5 oz. |
50 each |
Heat oil in large brazier. Dredge chicken
breasts in flour and place in oil.
Brown
both sides of chicken. Add shallots,
seasoning.
Deglaze with chicken stock, reduce
by half.
Add Three Vinegars Sauce and reduce
for 3-4
more minutes.
Garnish with fresh chopped parsley, remove
breasts from pan and top with sauce. |
| Clarified Butter |
1 qt. |
| AP Flour, seasoned |
3 lbs. |
| Shallots, chopped |
2 cups |
| Salt and Pepper |
to taste |
| Chicken Stock |
1 qt. |
| Three Vinegars Sauce |
3 qts. |
| Fresh Choped Parsley |
1 bunch |
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| Chef's Tips: |
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