Directions
- 1Score the chicken breasts deeply, creating pockets for even cooking.
- 2Season the chicken with salt, black pepper, oregano, sweet basil, and paprika.
- 3Grill the chicken on both sides until fully cooked, and season both sides with salt, pepper, and paprika.
- 4Place the cooked chicken in a pan and cover with chicken stock, then cover and bake at 375 for 35-40 min.
- 5Make the gravy by starting with butter and shallots, then adding pureed garlic, and letting it soften.
- 6Add white wine and let it reduce.
- 7Add chicken stock and seasonings: rosemary, thyme and parsley.
- 8Thicken the gravy with corn starch slurry.
- 9Add heavy cream to enrich the gravy.
- 10Adjust final seasoning with salt and pepper.
- 11Serve the chicken over rice, top with gravy and add asparagus.
Ingredients
- 20 chicken breasts
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch oregano
- 1 pinch sweet basil
- 1 pinch paprika
- 8 cups chicken stock
- 4 cubes butter
- 1 cup shallots
- 1 cup pureed garlic
- 1 cup white wine
- 1 pinch rosemary
- 1 pinch thyme
- 1 pinch parsley
- 4 tbsp corn starch slurry
- 2 cups heavy cream
- 20 servings rice
- 20 servings asparagus
Equipment
knifecutting boardbaking sheetgrillaluminum foillarge panwhiskladletongs
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