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
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Heat oil and saute chicken on both sides, turning frequently. Add mushrooms and onions, cook for 5 min.
Add water, wine and herbs to pan. Continue cooking until most of the water evaporates and chicken reaches internal temp.
Serve chicken with sauce.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.