Centerplate's Roasted Airline Chicken Breast with Chardonnay Gr - FOX 32 News Chicago

Centerplate's Roasted Airline Chicken Breast with Chardonnay Grain Mustard Sauce

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59th Annual Fight For Freedom Fund Dinner

May 4, 2014
5:00 PM
Cobo Conference Center

For ticket information please call (313) 871-2087

Roasted Airline Chicken Breast with Chardonnay Grain Mustard Sauce


Serves 4

Ingredients for roasted chicken:

4 Airline Chicken Breast (boneless chicken breast with drumette attached)
½ Cup Olive Oil
1 Tablespoon garlic chopped
2 Tablespoons whole grain mustard
Salt & Pepper

Method:

Mix mustard, garlic salt and pepper in olive oil.
Pour marinade over chicken breasts and let sit under refrigeration for 4-6 hours
Heat sauté pan with 2 tablespoons of olive oil and sauté chicken skin side down first until golden brown, turn chicken and sauté back side for 2 minutes.
Place in 375 degree oven for 10 to 15 minutes or until done. 

Ingredients for Chardonnay mustard sauce:

2 cups dark chicken stock
1/2 tablespoon minced shallot
4 oz heavy cream
3 tablespoons whole grain mustard
4 oz roux / 50% butter /50% flour 
½ cup white wine 

Method:

Lightly sauté minced shallot in sauce pot, de glaze with wine.
add chicken stock and bring to boil.
reduce to simmer, add cream and reduce by 25%
 add whole grain mustard and salt & pepper
 thicken with roux and simmer on low heat for 2-3 minutes

Herb Roasted Redskin potatoes

12-14 Redskin potatoes
1/4 cup olive oil 
2 tablespoons chopped garlic 
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
1 teaspoon fresh thyme 
1 teaspoon paprika
 salt & pepper

Cut redskin potatoes into quarters. 
remove stems from fresh herbs and chop.
mix herbs with oil, garlic, paprika, salt and pepper.
toss potatoes in garlic herb oil and roast in 375 degree oven for 45 minutes.

Steamed Asparagus

Ingredients:

16 PC Asparagus spears
olive oil
salt & pepper

 Method:
cut ends off asparagus.
poach in boiling water for 2 minutes.
Drizzle with olive oil, salt and pepper

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