Sauté Station

In this lesson, students will be introduced to “line cooking”; practicing fundamental mise en place, knife and sauté skills.

Mise en Place:

1. Bring a 6-8 quart stock pot of salted water to a boil over high heat.
2. Cook 1-pound of dry pasta just short of al dente. Remove the pasta, drain and toss with olive oil. Spread on a sheet pan and allow to cool. Hold for service.
3. On a half-sheet pan using appropriate (heat and break-resistant and of proper size) prepare the following additional ingredients and hold them for service:

• coarse salt
• pepper mill or freshly ground pepper
• 1/2 pound of butter cut into 16 tablespoon-sized pieces
• 8 ounces of olive oil blend
• 2 chicken breasts, split in half lengthwise and cut into 1/2-inch strips
• 1 cup of shallots, minced
• 1/4 cup sun-dried tomatoes, julienned
• 1 cup of garlic, minced
• 1/4 teaspoon red chile flakes
• 10 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
• 10 ounces cremini mushrooms trimmed and sliced 1/4-inch thick
• 2 tablespoons thyme, leaves only, minced
• 1/4 cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 4 lemon halves covered and tied with cheesecloth
• 2 tablespoons parsley, leaves only, minced
• 1 cup parmesan cheese, grated

At service, each student prepares 1 serving:

1. Preheat an 8 to 10-inch sauté pan over medium-high heat and season the chicken with salt and pepper.
2. Add about 1 teaspoon of oil to the pan and sauté 3 to 4 ounces of chicken until just cooked through (the chicken will be added back to the sauce later to finish cooking). Remove the chicken and reserve.
3. Add about 1 tablespoon of butter and 1 teaspoon of oil over medium heat to the sauté pan and heat until foaming; add approximately 1 tablespoon of shallots and 1 tablespoon of sun-dried tomatoes and cook, stirring occasionally, until softened, about 4 minutes.
4. Add 1 teaspoon of garlic and a pinch of chile flakes and cook another 30 seconds.
5. Increase heat to medium-high; add 1/4 of the shiitakes and cook, stirring occasionally, for 2 minutes.
6. Add 1/4 of the cremini mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 8 minutes.
7. Stir in a pinch of thyme and cook 30 seconds.
8. Remove the mushrooms and reserve.
9. Deglaze with the pan with 1 tablespoon wine and cook to au sec or until the wine is almost dry.
10. Add 2-3 ounces of stock.
11. Reduce then stock to sauce consistency.
12. Add the reserved chicken (and any juices).
13. Add 1 ounce of cream.
14. Add salt and pepper as needed. Adjust thick consistency with the addition of a little pasta cooking water. Adjust a thin consistency by reducing the sauce.
15. Finish with lemon juice, parsley and parmesan cheese.