Chicken Piccata - School Food Handler
This traditional dish has origins in Italy and features marinated chicken in a lemon-parsley sauce. Caesar salad dressing adds to the delicious, tangy flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Ingredients
- Chicken breast, raw, skinless | 17¼ pounds
- Mayonnaise, low-fat | 6¾ cups
- Mustard, yellow(10 teaspoons) | ⅕ cup
- Garlic, fresh minced or powdered(2-3 cloves) | 2½ teaspoons
- Worcestershire sauce | 2½ teaspoons
- Onion powder | 2½ teaspoons
- Lemon juice(or cider vinegar) | 2½ teaspoons
- Milk, low-fat | 6⅔ tablespoons
- Parmesan cheese, low-fat | 6⅔ tablespoons
- Salt, kosher | ⅓ teaspoon
- Pepper | ⅓ teaspoon
- Butter or margarine(about 1¾ pounds) | 3¾ cups
- Flour | 5 cups
- Chicken base | ½ cup
- Water, cold | 12 cups
- Onion powder | 5 teaspoons
- Garlic powder | 2½ teaspoons
- Onions, chopped(about 2 large) | 1¾ cups
- Carrots, chopped(about 3 6-inch carrots) | 1½ cups
- Celery, chopped(about 4 stalks) | 1½ cups
- Paprika | 2½ teaspoons
- White pepper | 2½ teaspoons
- Milk, whole | 5 cups
- Lemon juice | 7½ cups
- Parsley, fresh, chopped | 5 cups
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