Grilled Chicken with Chasseur Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Chicken, breast |
| 100.00 | ml | Oil, Sunflower |
| 3.00 | g | ROBERTSONS Mixed Herbs 6 x 200g |
| 300.00 | g | Onions |
| 500.00 | g | Mushrooms, Button (Champignons de Paris) |
| 200.00 | ml | Wine, white |
| 60.00 | g | Knorr Classic Brown Sauce with Roux |
| 600.00 | ml | Water |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Coat the cubed chicken breast fillets with the mixed herbs and saute in oil.
2. Remove from pan and saute in oil.
3. Saute finely chopped onions and add the sliced mushrooms and saute.
4. Add the whit wine and allow to reduce.
5. Add the Knorr Demi Glace (brown sauce)and bring to the boil.
6. Add the classique and allow to simmer for 5 miutes and add the marvello and allow to melt with stir continuously.
7. Pour the sauce over the chicken and serve.
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