AllenOK
New member
I did this as a menu special last week. I thought I had a pic of it, but sadly, no.
Preheat the broiler/oven and a saute pan. Take a boneless, skinless, chicken breast. Pat dry. Dust in seasoned flour. Add about a tablespoon of clarified butter to the pan. Brown the presentation side (skin side) of the chicken breast for a couple of minutes. Flip, put the pan in the oven/broiler to finish cooking.
Preheat another saute pan. Add a tablespoon or so of clarified butter. Swirl to coat the pan. Add some julienned shallots, a pinch of Italian Seasoning mix. Saute over medium heat until the shallots are limp. Carefully deglaze/flambe the pan with 2 T of Marsala Wine. Add about 1/4 c of heavy cream. Bring to a boil and reduce slightly.
When the chicken is done, plate the chicken, and spoon/ladle/pour the sauce over top. Garnish and enjoy!
NOTE: If I was making this at home, I'd nix the flour. Season the chicken, brown, and when the chicken is done, remove the chicken from the pan, then use the same pan to make the sauce. I didn't do this at work, as the first two orders, the flour that came off the chicken in the pan burned. After the first couple of orders, I ended up making about a quart of sauce, and held that hot, so that all I have to do is saute the chicken, plate, and ladle an oz or so of sauce over it. Speed and consistency are everything in a restaurant.
BTW, I was told over the weekend that this dish will be going onto are "new" version of the special menu. The "new" special menu will be a month-long affair, in addition to our "core" menu.
Preheat the broiler/oven and a saute pan. Take a boneless, skinless, chicken breast. Pat dry. Dust in seasoned flour. Add about a tablespoon of clarified butter to the pan. Brown the presentation side (skin side) of the chicken breast for a couple of minutes. Flip, put the pan in the oven/broiler to finish cooking.
Preheat another saute pan. Add a tablespoon or so of clarified butter. Swirl to coat the pan. Add some julienned shallots, a pinch of Italian Seasoning mix. Saute over medium heat until the shallots are limp. Carefully deglaze/flambe the pan with 2 T of Marsala Wine. Add about 1/4 c of heavy cream. Bring to a boil and reduce slightly.
When the chicken is done, plate the chicken, and spoon/ladle/pour the sauce over top. Garnish and enjoy!
NOTE: If I was making this at home, I'd nix the flour. Season the chicken, brown, and when the chicken is done, remove the chicken from the pan, then use the same pan to make the sauce. I didn't do this at work, as the first two orders, the flour that came off the chicken in the pan burned. After the first couple of orders, I ended up making about a quart of sauce, and held that hot, so that all I have to do is saute the chicken, plate, and ladle an oz or so of sauce over it. Speed and consistency are everything in a restaurant.
BTW, I was told over the weekend that this dish will be going onto are "new" version of the special menu. The "new" special menu will be a month-long affair, in addition to our "core" menu.