1 2 3 Portobello Chicken Egg Free Gluten Free Nut Free Soy Free As Well As With Plus Together With
Dip cutlets into egg then bread crumbs. Fry in oil. Saute mushrooms into mix. Place fried chicken in pan and pour chicken broth in. Add peppers and wine. Cover and bake at 350 degrees for 1 ½ hours occasionally basting the chicken with the broth. ORANGE CHICKEN 3 lbs. of chicken parts 2 tbsp. of butter ½ cup of brown sugar 3 sliced oranges ½ cup of orange juice salt pepper paprika 1 can of chicken gravy sugar wild rice. Rub chicken with salt pepper and paprika. Combine chicken parts skin side up with orange juice and sugar. Baste with butter and broil for 3 minutes. Remove from broiler and bake for 25 minutes at 350 degrees. Pour off half the sauce and set aside. Return chicken to oven adding orange slices and chicken gravy to pan. Bake for 30 minutes basting frequently with sauce you set aside.
More and more weddings are choosing to give their guests a choice of two entrees by selecting their meal in their RSVP card. Is this a good idea? Absolutely it is but you need to know the following before going this route: the most important thing is the reply card. If you are sending an invitation to a family of 2 or more then you MUST have a line for each guest to fill out their name and what they would like to eat. This way you can make a spreadsheet with each guest s name and their order when you present it to the Manager at the venue. The last thing you want is a reply card with 3 chicken and 2 fish and not knowing who is having what. It makes it very difficult on the Chef and wait staff the night of the wedding and you can run into some embarrassing situations. Here is where you organizational skills come into play.
You will have the spreadsheet completed after all RSVPs are in. This spreadsheet is then sent to your Catering Manager. You will have the normal seating chart outside the room but you also need table cards at each guest seat identifying what their meal selection was. This will certainly help the wait staff when they first greet the guest table to take their food order. This will stop the guests who cannot remember what they ordered or who decide to change their mind at the last minute. You may ask.....what if the guests says his/her card is wrong? Well that s when your spreadsheet comes in handy. The wait staff will write down the guest name and go back into the kitchen look up that person s name and order on your spreadsheet. The table place cards can be identified by different color ie. red for fish and blue for steak.