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Wednesday, September 7, 2011

“Famous Restaurant Recipes, Pt. XXIII: Chicken Breast Sauté ala Gloria—tender Chicken Breasts covered in an Apricot-Orange Sauce”

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                                                   STINKBUG 2011


                                                                                



Chef Goldie “Goldfish” MacNamara

END Commentary 09-08-2011

Copyright © 2011 by MHB Productions

Word Count: 1,142.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 08, 2011 by Chef Goldie “Goldfish” McNamara

FAMOUS RESTAURANT RECIPES, PT. XXIII

 Famous Restaurant Recipes, Pt. XXIII: Chicken Breast Sauté ala Gloria—tender Chicken Breasts covered in an Apricot-Orange Sauce

Bakersfield, CA, 09-08-2011 Th:  One of the best dishes I ever learned in my time is the one I am going to teach you how to make today: Chicken Breast Sauté ala Gloria.  It is a tender, sautéed chicken breast that is topped with Canadian bacon and the most marvelous sauce made from dried apricots and freshly squeezed orange juice.  This one is sautéed all the way, no time in the oven unless, of course, you’re going to use it as a banquet entrée and then you would slightly vary its preparation by browning the meat at an earlier day and topping it with the Canadian bacon and then submerging it in pans of sauce and heating it up.  This can be a marvelous regular menu item or something kept solely on the banquet menu.  It’s also easily made at home which is important as this can be one of those dishes that amaze all your friends and family. We love working with dried fruits which are highly nutritious and flavor concentrates; as the fruit dries, the flavor intensifies and if it weren’t so costly, we would use in our muffins and cookies as the flavor is simply unforgettable.  Anyhow, we have a long ways to go so let’s get started:  

CHICKEN GLORIA


Yield: 4 servings / Mis-en-place: about 20-30 minutes:


Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken, lightly pounded

Seasoned flour

.25
Cup
Vegetable oil

Kosher salt and pepper, to taste

.25
Teaspoon
Whole thyme

3/8
Cup
Melted butter

1
Cup
Button mushrooms, sliced
Peeled
3
Cups
Chicken broth
Warm
2
Cups
Orange juice
Warm
1
Cup
Chablis
Room temperature
3
Cups
Sauce Gloria
Hot
.5
Teaspoon
Whole thyme

.125
Cup
Vegetable oil

4
2-3-ounce
Rounds of Canadian bacon

12
Each
Fresh apricot halves, poached in syrup

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work.  Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice.  Dust the chicken breasts with seasoned flour and shake off excess.  Heat the first measure of vegetable oil in a large, heavy-bottomed skillet over medium heat and as soon as it sizzles when a few drops of water are dropped into it, add the chicken breasts.  Season with the kosher salt and pepper and the thyme.  Brown lightly on both sides and then remove the chicken from the pan, place on paper towels to dry, and wipe the pan clean.  Return it to the flame and heat up over medium-heat. Add the butter.

2.      When the butter’s hot, add the mushrooms and the chicken and raise the heat. Pour in the chicken broth and reduce to almost nothing.  During this time, turn the chicken breasts over on an occasional basis. Add the orange juice and the Chablis along with the second measure of thyme and again, reduce to almost nothing.  While you’re doing this, heat the Canadian bacon in a separate pan with the final measure of vegetable oil. 

3.      The chicken should be done by the time the second measure of liquid has been reduced.  Check it anyway for good measure.  Then, cover with the Gloria Sauce and allow it to perk over a very low flame for several minutes. Then, prepare to serve:

4.      Place one breast on each of four plates over a bed of hot rice pilaf.  Top each with one slice of Canadian bacon.  Ladle sauce over each from the pan using as much as possible but doing so tastefully.  Then top with three poached apricot halves EACH and sprinkle with minced parsley and you’re done. Accompany with vegetables of your choice and enjoy.

5.      Note: this is a popular banquet entrée so the chicken can be blanched earlier in the day in the oven and then heated and cooked to perfection in pans of Gloria Sauce prior to serving time.  The Canadian bacon can be placed atop each in the pans prior to dishing up and the garnishes added as the plates are prepared on the serving line or table.

This is a classic dish that you will use time and time again.  Be sure to keep this one handy for use at home or at work.  As previously mentioned, it’s an excellent banquet entrée so plan on using it.  Enjoy!

            Here’s the popular seasoning we use:

KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes


Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.



SEASONED FLOUR


1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times. Here’s the Sauce Gloria:

SAUCE GLORIA





Yield: 1 quart of sauce / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1
Cup
Freshly-squeezed orange juice

1
Cup
Chicken broth

.75
Cup
Granulated sugar

.25
Cup
Chablis

.125
Cup
Red currant jelly

1
Tablespoon
Lemon juice

1
Tablespoon
Red raspberry vinegar

.75
Teaspoon
Triple Sec liqueur

1.5
Tablespoons
Clear gel or cornstarch

.5
Teaspoon
Kosher salt

.125
Teaspoon
Eggshade food coloring

1
6-ounce
Package dried apricot halves, cut into strips

.125
Cup
Apricot syrup




Method:

1.      Combine the first EIGHT ingredients together in a bowl and mix well.  Place the clear gel (preferable) or the cornstarch into the bowl of an electric mixer equipped with a whip attachment and gradually combine the two mixtures by pouring the liquid into the bowl slowly whilst mixing on low speed.  Add the salt and food coloring.

2.      Pour this mixture through a fine-meshed sieve into a saucepot that’s been sprayed with PAM or some such other food release spray and push any blobs of gel or sugar through it. Add the apricots and the syrup and place over medium-high heat.  Bring to a boil and keep there for 30-40 seconds and then lower heat to a low simmer.

3.      This sauce is ready for use.  Leftovers can be kept in a jar and used within a week.

This is the classic Gloria sauce used for Chicken Gloria. It can also be used for roasted pork loin, pork chops, and whatever else you might think up. Be adventurous!

As I intimated yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

I hope you have enjoyed today’s recipe as it’s among the better ones we have here at the Elemental News of the Day.  Apricots are a wonderful fruit to work with, whether it be in a pastry or in a sauce and served with either chicken or pork.  Where this one came from exactly is not quite known but if you have fruit trees in your backyard, be sure to utilize them as to let the fruit rot is a dreadful waste.  In Bakersfield, everyone has fruit trees in their backyards and anything from plums to nectarines, from peaches to apricots, and from lemons to grapefruit is not uncommon.   Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you tomorrow! Bye!    

Thank you!

Goldfish

Goldie “Goldfish” McNamara

ACF, CWC, Cook IV Institutional Chef



This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. Now, it's the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24.

---30---

END Commentary for Thursday, September 08, 2011 by Chef Goldie “Goldfish” McNamara



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Goldie “Goldfish” McNamara

Recipes created by Chef Goldie “Goldfish” McNamara on July 17, 1983 in Bakersfield, CA.

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Tags:

Goldfish, Famous Restaurant Recipes, Auguste Escoffier, French Cuisine, Haute Cuisine, Fine-dining, Chicken, Apricots, Sauté Dishes, Gourmet Cookery, the Grateful Dead, Good Food, Sauté Dishes, Oranges,  











                                                                              
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