Yield: 10 servings 10 ea. chicken breast, suprême 1/2 tsp. salt 2 oz. olive oil, as needed 4 ea. garlic, cloves, mashed 10 oz. onions, julienne 10 oz. red pepper, julienne 10 oz. green peppers, julienne 8 oz. ham, julienne 8 oz. tomatoes, julienne 40 ea. olives, ripe, pitted, sliced 5 oz. dry sherry 20 oz. chicken stock 2 tsps. thyme, chopped 1 tsp. marjoram, chopped 1 Tbsp. arrowroot, diluted in water, or more as needed Dry the suprême and season it with the salt. Sautè the chicken in the ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.