Serves: 10 people
Ingredients:
½ cup flour
1 tsp sea salt
½ tsp white pepper
1 tsp tarragon
10 chicken breasts
¼ cup olive oil
¼ cup melted butter
1 cup white wine
1 tsp lobster base
2 cups tomato puree
1 cup sliced mushrooms
1 Tbsp chopped garlic
Procedure:
Mix together flour, salt, pepper, and tarragon. Dredge chicken in flour mixture then let rest for 5 minutes. Save remaining flour mixture. Heat oil and butter in skillet. Brown chicken then remove to sheet pan. Add remaining flour mixture to skillet, mixing it with oil left after chicken was removed, then gradually stir in wine. Add lobster base. When mixture is thick and smooth, add tomato puree, mushrooms, and garlic. Stir until hot. Pour sauce over chicken evenly and cover with plastic wrap and then foil. Place a sheet pan on top of wrapped chicken to keep air tight. Bake at 350° for 30 minutes.
Recipe Type: AuthenticIngredients:
½ cup flour
1 tsp sea salt
½ tsp white pepper
1 tsp tarragon
10 chicken breasts
¼ cup olive oil
¼ cup melted butter
1 cup white wine
1 tsp lobster base
2 cups tomato puree
1 cup sliced mushrooms
1 Tbsp chopped garlic
Procedure:
Mix together flour, salt, pepper, and tarragon. Dredge chicken in flour mixture then let rest for 5 minutes. Save remaining flour mixture. Heat oil and butter in skillet. Brown chicken then remove to sheet pan. Add remaining flour mixture to skillet, mixing it with oil left after chicken was removed, then gradually stir in wine. Add lobster base. When mixture is thick and smooth, add tomato puree, mushrooms, and garlic. Stir until hot. Pour sauce over chicken evenly and cover with plastic wrap and then foil. Place a sheet pan on top of wrapped chicken to keep air tight. Bake at 350° for 30 minutes.
Submitted By: Chef James Leedy
Recipe Author: Chef James Leedy
Restaurant: Braided Mane at the Holiday Inn, 1900 Hilltop Drive , Redding, CA
Source: http://healthyshasta.org/downloads/recipes/Chicken-Morengo_web.pdf