Yield:

10

Portion Size:

6 oz. plus 2 oz. sauce

Ingredients

Actual

Forecasted Yield:

Weight

Measure

Weight

Measure

Chicken breast, boneless, 6 oz. each

10

Butter substitute

5 oz.

Salt

1 tsp.

Black pepper, ground

2 Tbsp.

SAUCE:

Butter

3 oz.

Dill, dry

1 tsp.

Garlic, minced

1 Tbsp.

Flour, A.P.

3 oz.

White merlot

¼ cup

Chicken stock

1 quart

Salt and pepper

to taste

Artichokes, canned

10 oz.

General Instructions: For safety, sanitation and optimum quality, chicken should be defrosted in refrigerator and held at 35-40°F until preparation.

Pre-Preparation

1.

Clean chicken breasts, sprinkle and salt/pepper and referigerate.

2.

Quarter artichokes. Refrigerate

3.

For sauce, heat butter in saucepan. Add garlic, herbs and sauté for 2 seconds. Add flour and make brown roux. Add stock, white merlot and seasonings. Bring to boil and simmer for 30 minutes. Strain. Hold in pan until ready to serve.

TO ORDER/PORTION

1.

Add butter substitute on flat-top (about 1 Tbsp.). Sauté chicken on each side for 4-5 minutes or until internal temperature is 150°F.

2.

Place 2 oz. sauce on plate. Place 1 chicken breast on top of sauce. Finish with 1 oz. artichokes.

3.

Garnish as needed.