Texas SkillsUSA
District 6
Culinary Arts Contest
February 21, 2015
Le Cordon Bleu, Dallas, Tx
Sautéed Chicken Breast with Mushroom Pan Sauce (Yields 2 portions)
Ingredients:
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9.
10.
Clarified butter – just enough to coat bottom of pan
Airline chicken breast- 2
Salt and pepper to taste
Flour for dredging
Shallot, minced – 1 oz.
White button mushrooms, thinly sliced – 3 oz.
White wine – 2 oz.
Chicken stock 4 oz.
Heavy cream – 1 oz.
Fresh parsley, chopped – 1 tbsp.
Instructions:
1. Add enough clarified butter to coat the bottom of the pan. Place pan on moderate heat.
2. As pan is heating, season breasts with salt and pepper, and dredge in flour. Shake off excess
flour.
3. Place breasts presentation down in pan and sauté on medium heat until browned. Turn chicken
over to cook on opposite side until browned, making sure chicken is not over cooked or burned.
Be mindful of your heat.
4. Remove chicken and set aside in a covered pan for carry-over cooking. You may need to place
the airline breast in a hot oven to finish cooking so as not to dry it out.
5. Turn heat down slightly and add shallots to the pan, and more clarified butter if needed. Sauté
until tender and translucent.
6. Add in mushrooms and sauté just until tender.
7. Deglaze the pan with wine and reduce au sec.
8. Add in the chicken stock and simmer until reduced by half.
9. Add heavy cream and cook just until heated through and sauce is nappe. Add parsley in at the
very end just before service.
10. Ladle sauce as desired on plate with reserved chicken.
Brown Rice Pilaf (Yields 2 portions)
Ingredients:
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Butter - .5 oz.
Onions, small dice – 1.5 oz.
Salt and pepper to taste
Brown rice – 4 oz.
Chicken stock or water, boiling – 8 oz.
Instructions:
1. Heat butter in saucepan and sauté onions until soft and translucent, but do not brown.
2. Add in rice and stir to coat with the fat. Toast rice slightly, but do not brown.
3. Pour in boiling liquid and adjust seasoning to taste.
4. Place in 350 degree oven and bake for 20-25 minutes covered, or until the rice has absorbed
all of the liquid. Turn out onto hotel pan and fluff with fork to release steam and prevent
further cooking from occurring.
5. Plate as desired.
Vegetable Side (Yields 2 portions)
Ingredients:
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Green beans, trimmed - 4 oz.
Red bell pepper, julienne – 4 oz.
Olive oil – enough to lightly coat beans in pan
Salt and pepper to taste
Butter - .5 oz.
Instructions:
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Heat oil in pan with medium heat.
Add peppers, salt, and pepper, and sauté until tender.
Add beans and continue to sauté until warm and slightly tender, but not soft.
Toss beans and peppers with butter for added richness and heat through.
Serve as desired
Equipment supplied by culinary contestant:
-Number 2 pencil
-French knife
-Paring knife
-Vegetable peeler
-Knife steel
-Boning knife
-Cooks fork
-Meat slicing knife
-Serrated knife
-Fillet knife
-Utility knife
-Offset/regular spatula
-Cooks tongs
-Meat thermometer
-Timer or clock
-Food handler gloves
-Hair net
-Whisk
-Cheesecloth
-Whisk
-Kitchen spoons
-Stainless steel mixing bowls
-citrus zester, channel knife, parisienne scoop, apple corer, tourner knife
-Plastic squeeze bottles