Lemon Confit Seared Chicken Breast

By

    This dish is served with roasted rosemary yukon potatoes and seasonal vegetables   Recipe (serves 12): 12 10 oz air line breasts 2 lbs yukon gold potato (quartered)1 bottle chardonnay wine24 garlic cloves3 cups demi glace de poulet2 tbsp rosemary (fresh, chopped)4 oz heavy cream3 tbsp olive oil4 oz whole sweet butter6 tbsp […]


Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

Learn More