Kettle, Braising pan, Steamer – Unified Brands Groen Braising Pan User Manual
Page 45: Convection combo steamer oven

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Kettle
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Braising Pan
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Steamer
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Convection Combo Steamer Oven
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 flour and season with salt, pepper, dried sage and tarragon. Place chicken in
flour 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