Chicken Dijon + Pierogies, ( 24 )
Source of Recipe
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Recipe Link: http://www.giorgiofoods.com/foodservice/pierogies_dijon.htm
Chicken Dijon + Pierogies, ( 24 )
344 each Giorgio Potato & Cheddar Cheese Pierogies,
cooked 5 min (3-2.5 lb. bags)
Boneless chicken breasts
12 tablespoons Butter
48 ounces Giorgio button mushrooms, sliced thin
4 each Small onions, chopped fine
16 teaspoons Green peppercorns, drained
15 cups Chicken stock
6 cups Heavy cream
12 tablespoons Sherry, dry
18 tablespoons Dijon mustard
Salt & pepper to taste
Sprinkle chicken with salt & pepper. In a large sauté pan, melt butter and
add chicken. Sauté 5 to 6 minutes on each side or until chicken is just
done. Transfer to a serving platter and hold warm. Add mushrooms, onion to
pan and sauté until done (@ 6 minutes). Add sherry and deglaze. Add stock
and simmer for 3 minutes. Add heavy cream, mustard, and green peppercorns,
simmer until sauce is reduced to nappe. Adjust seasonings. Add cooked
pierogies. Return chicken to pan and continue to cook until chicken is
heated through.
Yield: 24 servings
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