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Category: Entree – Chicken
Recipe: Breast of Chicken “Marengo”
For Product: Eclipse Braising Pan
Publish Date: 5/05
Page: 1 of 2
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Yield: 50 Servings
Chicken Breasts, boneless (50) 5 oz pieces
Mushrooms, raw 3 lbs
Pearl Onions, frozen 2 1/2 lbs
Black Olives, pitted (med. or large) (1/2) of #10 can
Tomatoes, diced (1/2) of #10 can
Brown Sauce 1 1/2 gals
Sauterne Wine 3 cups
Marsala Wine 1 cup
Flour 1 1/2 lbs
Cooking Oil 1 qt
Butter or Margarine 2 lbs
Dried Sage, whole 1 1/2 tsp
Dried Tarragon, whole 1/2 tsp
Fresh Parsley 1 bunch
Salt to taste
Pepper to taste
Minors Beef Base 3 tsp
Espagnole Base 3 tsp
Carrots, frozen (sliced or whole) 7 1/2 lbs
Broccoli Crowns 7 1/2 lbs
Fettuccine, fresh (or regular) 6 lbs
1. Trim chicken breasts of all loose fat and skin.
2. Use 1/2 lb. of our and season with salt, pepper, dried sage and tarragon. Place chicken in
our and dust heavily.
3. In braising pan, heat 1/2 quart of oil. When about 350°F, place chicken breasts in hot oil
and sauté gently.
4. While this is cooking, place 1 1/2 gals of water in pan and add the bases. Bring to a boil
and then turn down to simmer.
ENTREE - CHICKEN