Skip to main content

Lemon Chicken

Ingredients

  • 236,5 mL Primo Gusto Extra Virgin Olive Oil
  • 24 ct. GFS Boneless Skinless Chicken Breast
  • 35,1 g Trade East Citrus Grill Seasoning
  • 1 kg Broccoli Rabe, sliced into 2-inch pieces
  • 0,7 kg Red Bell Peppers, sliced into thin strips
  • 0,7 kg Fennel, Sliced in thin strips
  • 0,7 kg Markon Shiitake Mushrooms, stems removed and sliced into 1/4 –inch strips
  • 0,7 kg Markon Ready-Set-Serve Baby Spinach
  • 0,7 kg Queen Pitted Olives, halved
  • Creamy Chicken Gravy, warmed

    Ingredients

      • 237 mL Chardonnay (available through retail market)
      • 57 g Markon Shallots, minced
      • 28 g Chopped Garlic
      • 1,4 kg Hearthstone Roasted Chicken Gravy
      • 1 c. GFS Heavy Whipping Cream
      • 1/2 tsp. Trade East Restaurant Grind Black Pepper

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 

      1] Combine wine, shallots and garlic in a nonstick pan and bring to a boil.

      2] add chicken gravy, heavy cream and black pepper. Simmer 2-3 minutes, stirring frequently.

      3] Transfer to a covered storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below. 

    1,8 kg Creamy Chicken Gravy, warmed
  • Basmati Rice Pilaf

    Ingredients

      • 30 mL Primo Gusto Extra Virgin Olive Oil
      • 227 g Spanish Onion, fine dice
      • 1 Tbsp. Minced Garlic
      • 1,9 L Hearthstone Chicken Broth
      • 0,9 L Basmati Rice

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1] Rinse rice in a stainless-steel mixing bowl for 6-8 minutes to remove excess starch. Place in a fine mesh strainer to drain.

      2] Place oil in a heated non-stick sauce pot. Add onions and garlic; saute until onions are translucent. 3] Place broth in a rondeau and bring to a boil. Add rice and season to taste with salt and pepper.

      4] Cover the pot and place in a heated 176° C (350°F) convection oven. Cook until tender but still firm to the bite.

      5] Immediately spread the rice out in oiled 2 in. stainless-steel hotel pan in thin layers. Let cool. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below

    4 kg Basmati Rice Pilaf
  • 340 g Markon Italian Parsley, rough chop

Preparation

To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Place 28 g of olive oil in a heated, non-stick saute pan. Season one chicken breast with salt and pepper and place in pan skinned-side down. Cook until golden brown. Turn chicken over and sprinkle 1 tsp. of citrus grill seasoning on top of the cooked side of the chicken. Place in a heated 176° C (350° F) oven. Cook 10-12 minutes or until cooked through.

2] Place 28 g of olive oil in a heated nonstick saute pan. Add 42 g of rapini and 28 g of red pepper to the pan. Saute over medium-high heat. Add 28 g each of fennel, mushrooms, spinach and olives. Season to taste with salt and pepper. Toss pan. Cook until just warmed through.

3] Ladle 56 g of warmed chicken gravy onto a warmed serving plate. Place 170 g of warmed basmati rice in the center of the plate. Spoon vegetable mixture on top of the rice. Slice chicken on a bias. Fan out across the top of the vegetables. Sprinkle 1 tsp. of chopped parsley over the top of the chicken.