TECNICATURA SUPERIOR EN GASTRONOMIA-QUINOA-COMISION B

Mushroom Chicken
Ingredients:
Supreme Olive oil Butter Small onion Garlic Mushrooms Sherry Bouquet Garni Chicken stock Fresh herbs Milk cream Salt Pepper

Quantity: Preparation:
1 Unit 15 Cc 1 Tbsp 1 Unit 1 Unit 100 grams 50 Cc 1 Unit c/n 10 grams 150 grams 15 grams 8 grams 80 grams 4 unit 1 unit 2o Cc 10 grams 8 grams 10 grams Heat oil in a frying pan with olive butter, add the supreme and seal very well, season and remove. Finish cooking in oven. In the same frying pan add the onion ciseler and garlic minced, saut a few minutes and incorporate threaded mushrooms, raise funds with sherry, add the bouquet garni and the broth. Cook for a few minutes, sprinkle with fresh herbs plus. A last minute add the milk cream, correct seasoning. Remove chicken from oven and cover with sauce.

Garnish:
Broad beans Asparagus Potato Olive oil Salt Pepper Parsley

Garnish:
Peel and poach the broad beans in water. Cook the diced potatoes and steamed asparagus, remove and cut the cooking in cold water. Saute vegetables in olive oil, plus salt and pepper and sprinkle with parsley.

NOTES: if the sauce is very liquid lock with starch

MARTINEZ ANALIA DE LOS ANGELES