Directions: |
Directions:Heat milk and half and half to warm and set aside. Melt 6 oz. of butter in large sauce pan, stir in mushrooms and peppers and saute for 5 minutes. Add sherry wine, chicken base, pepper, nutmeg, bay leafs, granulated garlic, Worcestershire sauce and Tabasco sauce, simmer for 5 minutes. In small pan using a wire whisk make a roux using flour and melted butter to make a paste effect, cook for 5 minutes on low heat. Using a wire whisk add roux to simmering mushrooms and peppers, then add warm milk and half and half to mixture, mixing while you add, on medium heat, simmer and stir until thickened to desired consistency. Adjust seasoning and thickness if needed. Make about 2 1/2 gallons! Method for chicken: Pound boneless chicken breast with a meat mallet until very thin. Season with salt and white pepper, then dredge in flour and dip in egg wash (2 eggs, 1/2 tablespoon chicken base, and 1/2 cup milk). Then coat with fresh bread crumbs and saute in butter browning both sides, top chicken breast with sauce and fresh parsley. Source: Executive Chef, Karl Raatch's
For a smaller batch: 2 tbsp.. melted butter, 1/2 pound mushrooms, 3 tbsp.. diced green pepper, 3/4 cup sherry, 3 tbsp.. diced red pepper, 2 tbsp.. chicken base, 2 cups milk, 2 cups half and half, pinch of white pepper, pinch of nutmeg, 1 bayleaf, pinch of granulated garlic, 1 1/2 tsp. Worcestershire sauce, dash of Tabasco, 6 tablespoons butter, 1/2 cup flour.
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