Name of Item: Sautéed Chicken Marsala Yield: 10 Portion Size: 6 oz. plus 2 oz. of sauce Actual Ingredients Weight Measure Chicken, breast 6 oz. each, b/s Flour A.P. Forecasted Yield: Weight Measure 10 4 oz. Salt/fresh ground black pepper sprinkle SAUCE Butter, unsalted Flour, A.P. Olive oil Marsala wine, dry Chicken stock Browning agent 3 oz. 3 oz. 2 oz. 12 oz. 1 ½ pints 1 Tbsp. General Instructions: For safety, sanitation and optimum quality, chicken breast should be defrosted in refrigerator and held at 35-40˚F until preparation. Pre-Preparation 1. To make sauce, add 2 oz. butter in saucepan along with the olive oil. Add flour to make a blonde roux. Add Marsala wine, stock and browning agent and whip until a smooth consistency. Simmer 30 minutes. Finish with 1 oz. butter. 2. Flatten chicken breast and hold in cooler. To Order/Portion 1. Dredge chicken breast in seasoned flour. 2. Sauté chicken on flat-top (griddle) for 5 minutes per side. 3. Ladle 2 oz sauce on plate—place chicken on top. 4. Garnish as needed.