Serve with rice pilaf.
6 tablespoons flour
*Boneless chicken thigh meat also works, and stays juicier if held over a long time.
Stir this slurry briskly into the boiling sauce, reduce heat just to a bubble, and cook until slightly thickened.
To reheat in electric roasters, butter/Pam the pans well, place 3 thawed recipes in each roaster, and reheat covered at 325 degrees for about 1 to 1 1/2 hours.
A tested Process for making volume Orange Dijon Wedding Chicken in your home kitchenThis works MUCH better with two freezers, or at least an empty refrigerator freezer and a storage freezer. Small freezers are cheap; if you don't have one, consider getting one. When you make a lot of hot food at once, home refrigerators just can't handle getting things cold quickly enough to prevent bacterial growth, so the cooks must help by icing and chilling to keep the food safe.
This process can be done over two days, making and chilling/freezing the chicken one day, making the sauce and freezing the second day.
FIRST STEP/Day: Preparing the Chicken:
SECOND STEP/DAY: the Sauce:
Here is one family's sample calculation. They were making 6 batches of the chicken.
Veal or Chicken Marsala with Mushrooms and Tomato for 100
A good quality imported Marsala costs a few dollars more per bottle, but makes a big difference in the quality of the finished dish. The chicken and sauce can be prepared ahead, refrigerated or frozen, and combined day of for cooking. Thaw frozen items in the refrigerator,and do not re-freeze leftovers.
16 pounds sliced mushrooms
1 quart lemon juice
about 5 cups flour
1 quart onion, minced or shallot; OR 8 pounds frozen pearl onions
Preheat oven to 350 degrees if cooking the same day. Coat baking pans with non-stick spray; you need enough pans to lay the chicken out in a single layer, barely overlapping.
Rinse and pat dry sliced mushrooms; set aside.
Pound chicken or veal pieces between 2 pieces waxed paper until thin (about 1/2 the starting thickness). Combine lemon juice, salt and black pepper. Dip both sides of the meat. Dredge meat with flour, carefully shaking off excess.
In large skillets, heat 2 cups of the oil and 2 cups of the butter until hot but not smoking. Cook the floured cutlets in a single layer without crowding the pan, over moderate heat, until golden brown, about 3 minutes on each side. Add additional oil and butter to skillet as needed, reserving the last 2 cups of butter to use on the veggies after all the meat is browned.
Place the browned pieces in shallow ovenproof casseroles. OR, if preparing ahead, flash freeze the browned meat on cookie sheets, bag in freezer bags and day before remove to refrigerator to thaw.
Put the remaining butter in the pan. To the hot butter/oil, stir in reserved mushrooms and onions or shallots; saute' until golden. Remove mushrooms and onions to a bowl.
Stir marsala/wine and broth into the pan; bring to the boiling point. Reduce heat and simmer, uncovered, stirring to loosen particles on bottom of pan. For finest flavor, reduce volume 1/4 to 1/2- this takes a while (half hour).
Add tomatoes, tarragon and reserved mushroom mixture; simmer for a few minutes. Remove from heat; season with additional salt and pepper if necessary.
To serve immediately, pour sauce over meat in the pre-greased baking pans. To freeze the sauce, freeze in baggies, about 4 cups per gallon bag.
When ready to bake, pour sauce over meat. Cover. Bake in a preheated 350 degree oven for 20 to 30 minutes.
To serve, arrange meat down center of hot serving platter. Spoon sauce over meat. Garnish with minced parsley, if desired.
Omit tomatoes, add grated fresh ginger and garlic
Yield: 100 portions
A note about dry white wine:
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