Roast Airline Breast with Lemon, Capers and Mushrooms
Ingredients:
Chicken: |
| 100 – 150 each |
Airline Breast of chicken |
| To Taste |
Salt, pepper, Italian seasoning |
Sauce: |
|
| 20 oz. |
Butter |
| 20 oz. |
flour |
| 1 ½ gal. |
Brown Stock, heated |
| 1 ½ gal. |
Chicken stock, heated |
| 1 case |
Mushrooms, sliced and sautéed , set aside |
Garnish: |
| ½ - 1 jars |
Capers |
| 20 each |
Lemons, peeled, thinly sliced rounds |
| 3 bunches |
Parsley, chopped |
Method:
For Chicken:
- Season chicken with salt pepper, Italian seasoning.
- In large sauté pan, sear off chicken, skin side down.
- Flip chicken pieces. Place on sheet pan. Set aside until ready to cook.
- When ready, cook chicken at 350° for 15 minutes or until done.
Sauce:
- Make a roux, and add the heated stocks and the sautéed mushrooms
- Add salt, pepper to taste.
For service:
- Place chicken, 8 to a pan, closely together down the center of HP. Ladle sauce.
- Garnish with capers, parsley.
- Place one lemon round on each portion.
- Serve.
Source: Chef Keith Hammerich, CCSF
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