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Full Online Book HomeLearning KitchenPoultry - Chicken Wellington For 50
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Poultry - Chicken Wellington For 50 Post by :dmarks2010 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1922

Click below to download : Poultry - Chicken Wellington For 50 (Format : PDF)

Poultry - Chicken Wellington For 50

2 lbs fresh mushrooms diced
1 lb fresh onion, diced
1/2 lb fresh celery, diced
1 tsp mixed herbs
50 (4 oz) raw chicken breasts, boneless and skinless
50 (5") puff pastry squares

Preheat oven to 375° F.

Saute veggies lightly.

Brown chicken breasts on grill or under broiler.

Lay out pastry and spoon l oz. of veggies onto each one.
Place one chicken breast on each square; wrap pastry around each one sealing with a little water. Brush with egg.

Bake at 375 in a convection oven for 20 minutes or in a reg oven for 25 minutes or until golden brown.
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Poultry - Chicken -  Chicken Wings Chasseur Poultry - Chicken - Chicken Wings Chasseur

Poultry - Chicken -  Chicken Wings Chasseur
36 Chicken Wings Salt Pepper 1/2 Pound Onion -- Thinly Sliced 3 Cups Mushrooms – Thinly sliced 4 Tablespoons Shallots -- chopped 1 Teaspoon Garlic 1/4 Cup Flour 1 Cup Dry White Wine 1 1/2 Cups Canned Tomatoes 1 Cup Chicken Soup 1 Tablespoon Tarragon Cut off and discard the small tips of the chicken wings. Leave the main wing bone attached and intact. Sprinkle chicken with salt and pepper.Heat a large, heavy skillet and without added fat, add chicken wings. Cook, stirring often, to brown. The chicken will brown in it’s own natural fat.When lightly browned,

Poultry - Chicken Wellington Poultry - Chicken Wellington

Poultry - Chicken Wellington
Pastry 1/2 cup butter or margarine, softened 4 ounces cream cheese, softened 1 cup all-purpose flour Filling 4 each chicken breast halves, boned, skinless 2 teaspoons butter or margarine, melted salt and pepper to taste 3/4 cup chicken broth 1/4 cup water 1 each carrot, large, sliced 3/4 cup mushrooms, sliced 1 tablespoon butter or margarine, melted Coating 1 each egg 1 teaspoon water Veloute' Sauce 3/4 cup chicken broth 3/4 cup water 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper Prepare