Seasoning for the chicken breast (skin off)
Funnel seed- 1 Tsp
Marjoram levees- 1 Tsp
Oregano Leaves- 1 Tsp
Graduated garlic- ½ teaspoon
Ground white pepper- ½ teaspoon
Salt & pepper
Sauce for the chicken
White cooking wine- 1 cup
Brown sugar-½- teaspoon
Parmesan – ¼ cup
Grape tomatoes- 3
Heavy cream- 1 cup
Green beans- 2.5 oz.
No nutrition information available
1.Season the chicken then cut up the celery and the grape tomatoes.
2.Start the boiling water for the green beans.
3.Sauté the chicken with celery, and tomatoes in a lager sauté pan, then once both sides of the chicken are brown take the chicken out the pan then put into 2 ½ hotel pan and finish in the oven until 165.
4.Put the green beans in the boiling water for about 8 minutes
5.While the chicken is cooking start the sauce.
6.First, deglaze the pan with the white cooking wine then let that simmer for 3 minutes. (stair occasionally)
7.Second, add in the heavy cream and let that simmer for 2 minutes. (stair occasionally)
8.Last, add in the Parmesan cheese.
9.When plating set the sauce onto of the chicken breast and set the green beans next to it.
10.Season the green beans with salt and pepper.