Yield: 24 chicken breasts, 2 per serving. 6 cups heavy cream 2 Tbsp. curry powder to taste, salt and pepper 1⁄2 cup butter 2 lb. onions, cut in half and sliced 1⁄4 ” thick 2 qt. water 3 Tbsp. lemon juice 4 Granny Smith apples 4 Red Delicious apples 2 lb. turnips, peeled, quartered and thinly sliced 24 chicken breasts, pounded as needed, olive oil 48 spinach leaves, cut into thin strips Heat the cream and curry powder in a 5-quart saucepan over medium heat. Lightly season the cream with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.