Chicken Chardonnay

Cook Time: 15 Min.

Serving Size: 4 Oz Makes: 10/25/50/100 Servings Cook Method: Saute Cook Temp.: 400°F


Nutritional Content

Allergens: Chicken; Onion; Mushroom; AllergenSulphites

Calories: 240 Kcal

Carbohydrates: 5 g

Protein: 21 g

Total Fat: 13 g

Calcium: 20 mg

Sodium: 45 mg


Ingredients

10 Servings

  • 1/2 Cup Oil, Olive

  • 2 lb 10 Oz Chicken, Breast Bnls Sknls Large

  • 15 Oz Mushrooms, Fresh

  • 8 Oz Onion, Yellow

  • 1 1/4 Cup Water, Tap

  • 1 1/4 Cup Wine, Chardonnay

  • 2 tsp Tarragon, Dry

  • 1 1/4 tsp Thyme, Ground

25 Servings

  • 1 1/8 Cup Oil, Olive

  • 6 lb 8 Oz Chicken, Breast Bnls Sknls Large

  • 2 lb 6 Oz Mushrooms, Fresh

  • 1 lb 4 Oz Onion, Yellow

  • 3 Cup Water, Tap

  • 3 Cup Wine, Chardonnay

  • 2 Tbsp Tarragon, Dry

  • 1 Tbsp Thyme, Ground

50 Servings

  • 2 1/3 Cup Oil, Olive

  • 13 lb Chicken, Breast Bnls Sknls Large

  • 4 lb 13 Oz Mushrooms, Fresh

  • 2 lb 8 Oz Onion, Yellow

  • 1 1/2 Qt Water, Tap

  • 1 1/2 Qt Wine, Chardonnay

  • 1/4 Cup Tarragon, Dry

  • 2 Tbsp Thyme, Ground

100 Servings

  • 1 1/8 Qt Oil, Olive

  • 26 lb Chicken, Breast Bnls Sknls Large

  • 9 lb 10 Oz Mushrooms, Fresh

  • 5 lb Onion, Yellow

  • 3 Qt Water, Tap

  • 3 Qt Wine, Chardonnay

  • 1/2 Cup Tarragon, Dry

  • 1/4 Cup Thyme, Ground


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Heat oil and saute chicken on both sides, turning frequently. Add mushrooms and onions, cook for 5 min.

  3. Add water, wine and herbs to pan. Continue cooking until most of the water evaporates and chicken reaches internal temp.

  4. Serve chicken with sauce.

  5. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

  6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  9. Discard unused product.



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