RIZWOODS COLLEGES INC.

Cabreros St., Basak San Nicolas, Cebu city

Tel No. 263-0421
Email add: rizwoodscolleges10@yahoo.com

BARTENDING AND BAR SET-UP

INTERNATIONAL CUISINE
&
QUALITY COOKERY

Presented by:

NOYME R. TUGONON

In Partial Fulfillment of the Requirements for the Degree in

BACHELOR OF TECHNICAL VOCATONAL TEACHER EDUCATION
Major in Food Service Management

MELFA M. MAGSAYO, LPT

BTVTED INSTRUCTOR

SY: 2021-2022
 RIZWOODS COLLEGES INC.
Cabreros St., Basak San Nicolas, Cebu city
Tel No. 263-0421
Email add: rizwoodscolleges10@yahoo.com

Table of Contents

CHAPTER PAGE

BARTENDING AND BAR SET- UP

Ranch Water…………………………………………………………………...3

Fuzzy Navel……………………………………………………………………4

Four Seasons…………………………………………………………………...5

Shirley Temple…………………………………………………………………6

Tequila Sunset………………………………………………………………....7

Tequila Screwdriver Cocktail………………………………………………….8

INTERNATIONAL CUISINE

Crepe Suzette…………………………………………………………………...9

Spanish Garlic Shrimp………………………………………………………...10

Buffalo Chicken Wings……………………………………………………….11-12

Buffalo Sauce………………………………………………………………….13

Pork Schnitzel with Dipping Sauce…………………………………………...14-15

Korean Rolled Omelette………………………………………………………16-17

Pork Humba Bisaya…………………………………………………………...18-19

QAULITY COOKERY

Fettucine Alfredo……………………………………………………………...20

Creamy Tomato Pasta………………………………………………………....21-22

Sautéed Broccoli………………………………………………………………23-24

Coconut Shrimp……………………………………………………………….25
 Table of Contents

CHAPTER PAGE

QAULITY COOKERY

Chicken Lollipop………………………………………………………………26-27

Crispy Fried Calamari…………………………………………………………28-29

Tuna Canape Recipe…………………………………………………………..30-31

Tomato- Cucumber Salad with Italian Salad Dressing………………………..32-33

Egg Salad Sandwich…………………………………………………………..34-35

Palitaw…………………………………………………………………….......36-37

Chicken Cordon Blue…………………………………………………………38-39

 BARTENDING AND BAR SET- UP

Ingredients Ranch Water

 Ice
 2 oz. silver tequila
 2 oz. freshly squeezed lime juice
 1/2 oz. orange liqueur (optional)
 Sparkling water (preferably Topo Chico)

Procedure  1.Fill a glass with ice. Add tequila, lime juice, and orange
liqueur, if using. Stir, then top with sparkling water.

 2.Serve garnished with a lime wedge.

Picture
 3

BARTENDING AND BAR SET- UP

Ingredients Fuzzy Navel

 Ice
 3 oz. peach schnapps
 3 oz. orange juice
 Orange wedge, for garnish

Procedure  1.Fill a cocktail glass with ice and add peach schnapps and
orange juice.

 2.Garnish with an orange wedge to serve

Picture
 4

BARTENDING AND BAR SET- UP

Ingredients Four Seasons

 Ice
 1 cup pineapple juice
 1 cup guava juice
 1 cup mango juice
 1 cup orange juice

Procedure  Mix all the ingredients

 2.Garnish pineapple / orange sliced and serve.

Picture
 5

BARTENDING AND BAR SET- UP

Ingredients Shirley Temple

 1 small bottle of sprite or 7 up

 1 oz or 2tbsp. of grenadine
 Ice cubes
 Lemon/Orange for garnish

Procedure  Get a highball glass and fill it with ice cube.

 Add the grenadine and the sprite or 7 up.
 Then stir your cocktail.
 And lastly add some garnish.

Picture
 6

BARTENDING AND BAR SET- UP

Ingredients Tequila Sunset

 Ice cubes
 1 ½ oz. tequila
 ½ oz. grenadine
 Orange / Lemon slice for garnish

Procedure  Mix the grapefruit juice. Fill the glass with ice cubes.
 Pour the tequila. Add the mix grapefruit juice.
 Add the grenadine. Stir.
 Add some garnish

Picture
 7

BARTENDING AND BAR SET- UP

Tequila Screwdriver Cocktail

Ingredients
 1 ½ fluid ounces tequila
 6 fluid ounces orange
 1 ½ cups cubes

Procedure  Combine tequila and orange juice in a highball glass and stir to
combine. Add ice.

Picture
 8

INTERNATIONAL CUISINE

Crepe Suzette
Ingredients
 1 cup all-purpose flour
 1 teaspoon white sugar
 ¼ teaspoon salt
 3 eggs
 2 cups milk
 2 tablespoons butter, melted

Procedure  Sift together flour, sugar and salt; set aside. In a large bowl, beat
eggs and milk together with an electric mixer. Beat in flour
mixture until smooth; stir in melted butter.

 Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 2
tablespoons for each crepe. Tip and rotate pan to spread batter as
thinly as possible. Brown on both sides and serve hot.

Picture
 9

INTERNATIONAL CUISINE

Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients
 4 cloves garlic
 1-pound frozen large shrimp (21-25 count) - thawed, peeled, and
deveined
 kosher salt to taste
 1 teaspoon hot smoked paprika (Optional)
 ¼ cup extra-virgin olive oil
 2 tablespoons dry sherry
 1 tablespoon chopped Italian flat-leaf parsley

Procedure  Slice garlic thinly. Season shrimp with kosher salt and paprika.
Mix to coat.Heat garlic and oil in a skillet over medium heat.
Cook until garlic starts to turn golden, about 2 minutes. Add
shrimp and increase heat to high. Toss and turn shrimp with
tongs until starting to curl but still under cooked, about 2
minutes. Pour in sherry. Cook, stirring continuously, until sauce
comes up to a boil and shrimp is cooked through, about 1 minute
more. Remove from heat. Stir in parsley with a spoon.

Picture
 10

INTERNATIONAL CUISINE

Buffalo Chicken Wings

Ingredients
 12 skinless chicken wings
 ¾ cup all-purpose flour
 1 tablespoon salt
 1 tablespoon ground black pepper
 1 tablespoon garlic powder
 1 quart vegetable oil for frying
 ¾ cup hot pepper sauce (such as Frank's RedHot®)
 1 tablespoon butter
 Rinse chicken wings in cold water; drain and pat dry with paper
towels.Mix flour, salt, pepper, and garlic powder together in a 1-
Procedure gallon resealable bag; add chicken wings. Seal bag and shake to
evenly coat chicken.
 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190
degrees C).
 Remove chicken from bag and shake off any excess coating; fry
in the preheated oil until chicken is no longer pink in the center,
about 7 minutes. Remove chicken with a slotted spoon and drain
on a paper towel-lined plate.
 Combine hot sauce and butter in saucepan over medium heat;
cook until heated through, about 5 minutes. Coat cooked chicken
wings with sauce.

11
Picture

12
 INTERNATIONAL CUISINE

Buffalo Sauce
Ingredients
 ⅔ cup hot pepper sauce
 ½ cup cold unsalted butter
 1 ½ tablespoons white vinegar
 ¼ teaspoon Worcestershire sauce
 ¼ teaspoon cayenne pepper
 ⅛ teaspoon garlic powder
 salt to taste

Procedure  Combine hot sauce, butter, vinegar, Worcestershire sauce,

cayenne, garlic powder, and salt in a pot over medium heat.
Bring to a simmer while stirring with a whisk. As soon as the
liquid begins to bubble on the sides of the pot, remove from
heat, stir with the whisk, and set aside for use.

Picture

13
 INTERNATIONAL CUISINE

Pork Schnitzel with Dipping Sauce

Ingredients
 4 (4 ounce) boneless pork chops
 ¼ cup flour
 1 teaspoon salt
 ¼ teaspoon freshly ground black pepper
 1 egg, beaten
 2 tablespoons milk
 ¾ cup panko bread crumbs
 1 teaspoon ground paprika
 ¼ cup vegetable oil
 ¾ cup chicken stock
 2 teaspoons chopped fresh dill
 ½ teaspoon salt
 ½ cup sour cream

Procedure  1.Place the pork chops between two sheets of heavy plastic (resealable
freezer bags work well) on a solid, level surface. Firmly pound the
pork with the smooth side of a meat mallet to a thickness of 1/8-inch.
Trim any fat from the edges, and make a few small slits along the
edge to prevent the pork from curling during cooking.

 Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the
egg and milk together in another bowl until well blended, then mix the
panko bread crumbs and paprika together in a third bowl. Dredge the
pork chops in the flour mixture one at a time, then dip them into the
egg mixture followed by the panko mixture.

 Heat the vegetable oil in a large skillet over medium-high heat.

Arrange no more than two pork chops in the skillet at a time, cooking
until the meat is golden brown no longer pink in the center, 3 to 4
minutes on each side. Place the pork chops in a warm oven to keep
warm.

 Pour the chicken stock into the skillet used to cook the pork. Reduce
the heat to low, and scrape up any brown bits in the bottom of the pan.
As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream
together in a bowl. Whisk about 1/4 cup of the hot stock into the sour
cream mixture, then pour it back into the skillet. Heat until warm and
thick, about 5 minutes. Serve with the pork chops.

14
Picture

15
 INTERNATIONAL CUISINE

Korean Rolled Omelette

Ingredients
 3 large eggs You can use 5 or more eggs for thicker rolls
 1 or 1.5 tablespoons finely chopped scallion
 1 or 1.5 tablespoons finely chopped carrot
 Salt to taste about ⅛
 Pinch black pepper
 vegetable oil for frying

Procedure  Finely chop the scallion and carrot.

 Crack and beat the eggs, in a bowl with a spoon, a fork, or a pair
of chopsticks until the yolks and whites are blended well with no
visible strings of whites. Stir in salt and pepper.
 Stir in the chopped vegetables.
 Add a teaspoon of vegetable oil to a medium size non-stick pan
and distribute the oil evenly using a napkin or paper towel.
Preheat over medium low heat, until it feels hot when you place
your hand 2 to 3 inches above the bottom of the pan.
 Add 1/2 of the egg mixture to the pan. Swirl it around to cover
the pan. Let it cook until the top begins to set but is still wet.
 Using a spatula, lift one end of the egg (about 1-1/2 inches) and
fold it over to the other side. Reduce the heat or raise the pan
away from the heat for a little while if the bottom is browning.
 Lift the folded part and fold it again. Pull the egg to the rolled
side, making room on the round end for more egg mixture. Add
1/2 of the remaining egg and spread to cover the open space.
 When the egg addition is set, lift the folded part and fold it again.
Pull the egg to the rolled side and repeat the process with the
remaining egg to make an about 2-inch egg log.
 Remove from the pan and let cool for about 5 minutes. Slice the
egg into thick, even pieces (3/4 to 1-inch thick).

16
Picture

17
 INTERNATIONAL CUISINE

Pork Humba Bisaya

Ingredients
 1 pound pork (pork belly, pork hocks, and pork ham cut into adobo
size)
 5 cloves garlic, minced
 3 tablespoons soy sauce
 2 tablespoons vinegar
 3 tablespoons brown sugar
 1 teaspoon ground black pepper
 2 tablespoons oil
 3 pieces star anise
 1/2 cup water
 1/4 teaspoon salt
 1/4 teaspoon msg or vetsin

Procedure  Marinate pork in soy sauce, garlic, vinegar, msg or vetsin,

ground pepper salt in a bowl.

 Heat a large pan on the stove then add the marinated pork stir
until it brown (cook under medium heat).

 Add the star anise and brown sugar.

 Add water then cover the pan and let boil on medium for 25
minutes (add water as needed) or until pork totally absorbed the
sauce and produce its natural oil.

 Transfer to a serving plate and serve.

18
Picture

19
 QUALITY COOKERY

Fettucine Alfredo
Ingredients
 8 ounce pasta
 4 tablespoon butter unsalted
 2 cloves garlic minced
 1 1/2 cups milk
 1 cup heavy cream
 1/2 cup Parmesan cheese shredded
 1/4 teaspoon salt or to taste
 1/4 teaspoon pepper or to taste
 2 tablespoon fresh parsley chopped

Procedure  Cook the pasta according to the package instructions.

 Melt the butter in a large skillet over medium high heat. Add the
garlic and cook for 30 seconds, or until fragrant.
 Pour in the milk and cream. Stir consistently to avoid burning on
the bottom of the pan until the mixture comes to a boil. Turn the
heat down to medium, and mix in the parmesan cheese, salt, and
pepper. Adjust the seasoning to your own taste.
 Remove the pan from the heat and mix in the cooked pasta until
the sauce begins to thicken. Garnish with parsley, and serve.

Picture

20
 QUALITY COOKERY

Creamy Tomato Pasta

Ingredients
 1 28-ounce can whole peeled tomatoes
 2 tablespoons extra-virgin olive oil
 1/3 red onion, medium-diced
 3 cloves garlic, cut into chunks
 Pinch of red pepper flakes (optional)
 Kosher salt and freshly ground pepper
 2 tablespoons torn fresh basil
 1 pound penne or spaghetti, cooked until al dente

Procedure  Puree the tomatoes to a smooth, creamy consistency in a food

processor or with an immersion blender. (If you like a more
country feel, you can wait and break them up in the pan later
with a wooden spoon.)

 Heat the olive oil over medium-high heat in a large saucepan.

When hot, add the onion and saute 5 to 6 minutes, or until soft.
Add the garlic and cook 2 to 3 minutes, until you see the color
start changing. If you'd like to make the sauce spicy, add the red
pepper flakes.

 Add the tomatoes and season with salt and pepper to taste.
Reduce the heat to medium low and simmer about 30 minutes.
(If you did not puree the tomatoes, use a wooden spoon to break
them into pieces while they cook.) Strive for balance in the
consistency of the sauce: It has to be fluid, but it should not look
overly wet. Add the basil and remove from the heat. Toss with
just-cooked pasta.

21
Picture

22
 QUALITY COOKERY

Sautéed Broccoli

Ingredients  1 pound fresh broccoli

 1 teaspoon kosher salt, more to taste
 3 tablespoons extra-virgin olive oil
 2 cloves garlic, minced
 2 teaspoons fresh lemon juice
 Freshly ground black pepper, to taste

Procedure  Rinse the broccoli well under cool running water.

 Cut the broccoli into individual florets. Cut the stems into pieces roughly
the same size as the florets. If the stems have a tough skin, peel them
using a vegetable peeler.
 Place the prepared broccoli in a large pot and add water to cover
and about 1 teaspoon of salt.
 Bring the broccoli and water in the pot to a boil over high heat. Then
reduce the heat to low and simmer the broccoli for 3 to 4 minutes or
until the broccoli is just crisp-tender.
 Drain the broccoli thoroughly in a colander in the sink, shaking it to
remove most of the water.
 Heat the olive oil in a large skillet over medium heat and cook the
garlic for 1 minute until it is fragrant.
 Add the drained broccoli to the skillet with the garlic and oil and cook
for 3 to 5 minutes, stirring frequently, until the broccoli is glazed and
tender.
 Sprinkle the broccoli with the lemon juice and season with salt and
pepper to taste. Serve immediately.

23
Picture

24
 QUALITY COOKERY

Coconut Shrimp

Ingredients  2 cups vegetable oil

 1 cup Panko bread crumbs
 1 cup unsweetened shredded coconut
 1 pound medium shrimp, peeled and deveined
 Kosher salt and freshly ground black pepper, to taste
 1/2 cup all-purpose flour
 2 large eggs, beaten
 Sweet chili sauce, for serving

Procedure  Heat vegetable oil in a large skillet or Dutch oven over medium
high heat.
 In a large bowl, combine Panko* bread crumbs and shredded
coconut; set aside.
 Season shrimp with salt and pepper, to taste. Working one at a
time, dredge shrimp in the flour, dip into the eggs, then dredge
in the coconut mixture, pressing to coat.
 Working in batches, add shrimp to the Dutch oven and fry until
evenly golden brown and crispy, about 2-3 minutes. Transfer to
a paper towel-lined plate.
 Serve immediately with sweet chili sauce, if desired.

Picture

25
 QUALITY COOKERY

Chicken Lollipop

Ingredients  10 pieces chicken wings

 1 1/2 cup Panko bread crumbs
 2 pieces raw eggs
 1/2 cup all-purpose flour
 3 teaspoons salt
 1/2 teaspoon ground black pepper
 2 cups cooking oil

o
Procedure  Divide the chicken wing into 3 parts by slicing through the
joints. Set aside the wingtip for other possible uses.
 Shape the wing to look like a lollipop. You should have two
parts of the chicken wing by now: the one with a single bone and
the one with two bones. Start by selecting the part with one bone.
 Separate the meat from the bone by sliding a sharp knife around
the tip of the bone where meat is still connected (do not cut
through the bone).
 Place the wing vertically on top of a flat surface while holding
the part where the knife passed.
 Gently push downward while gripping the bone with your thumb
and index finger until the meat slides down.
 Arrange the meat by inverting the inner part until a lollipop
shape is formed. Note: Do the same procedure for the part with
two bones. However, you need to first detach the smaller bone
before commencing.
 Season the chicken lollipops with salt and pepper and let it stand
for at least 15 minutes.
 Crack the eggs and transfer to a bowl then whisk.
 Gradually add-in the all-purpose flour while whisking until a
batter is formed.
 Dip the chicken lollipop on the batter then to the Panko
breadcrumbs.
 Heat oil in a cooking pot then deep-fry the chicken lollipop
under medium heat until the color of the outer part turns medium
brown (about 10 to 12 minutes).
 Remove the fried chicken lollipop from the cooking pot and
transfer to a dish with paper towel. Let it stand until excess oil is
absorbed by the paper towel.

26
  Serve with your favorite dip.

Picture

27
 QUALITY COOKERY

Crispy Fried Calamari

Ingredients
 3 pounds large squid
 1 cup milk
 1 cup flour
 1 cup cornstarch
 canola oil
 garlic powder to taste
 salt and pepper to taste
 lemons, cut into wedges

Procedure  Holding the squid firmly, pull the head from the body including
internal parts and tentacles. Pull out the clear cartilage inside the
tube and discard.

 With a knife, cut the head and the ink sack from the tentacles.
Set aside the tentacles. Peel the spotted outer membrane from the
squid and discard.

 Under cold running water, wash the tentacles and the tubes
inside and outside to remove any remaining tissue or debris.
Drain well and pat dry.

 Cut the body into rings by slicing vertically or keep them whole
depending on size.

 In a bowl, place milk and cleaned squid. Marinate in the

refrigerator for at least 30 minutes or up to 4 hours. Drain squid
and discard milk.

 In another bowl, combine flour and cornstarch. Stir to combine.

 Toss the squid in the flour mixture to fully coat.

28
 In a wide pan or wok over medium heat, heat about 3-inches
 deep oil to 350 F. Add coated squid in batches and deep-fry,
turning as needed, for about 1 to 3 minutes or until crisp and
golden.

 With a slotted spoon, remove from pan and drain on a

wire rack set over a baking sheet.

 Season with garlic powder, salt, and pepper to taste.

Serve immediately with lemon wedges or spicy vinegar.

Picture

29
 QUALITY COOKERY

Tuna Canape Recipe

Ingredients  1 can tuna spread

 2 T minced celery
 2 T minced green onions with tops
 3 T mayonnaise
 ½ t lemon juice
 ¼ t salt
 1/8 t pepper
 1 small cucumber. Thinly sliced
 Slice Bread , cut into 4 , toast or crackers
 Sliced pimientos/ bell pepper

Procedure  In a large bowl, combine the tuna, celery and onions.

 In a separate bowl, combine mayonnaise, lemon juice, salt and
pepper
 Pour mayonnaise mixture over tune mixture, toss to coat
 Cover and refrigerate for at least 1 hour.
 Just before serving, place cucumber slices on bread or crackers
and top with mixture.
 Garnish with parsley and or pimientos.

30
Picture

31
 QUALITY COOKERY

Tomato- Cucumber Salad with Italian Salad Dressing

Ingredients 3 medium tomatoes, sliced.

1 small cucumber, thinly sliced
1 green onion, chopped.

Procedure  In a serving bowl, layer half the tomatoes, all the cucumber, then
remaining tomatoes. Spring with onions.
 Make the Italian Salad Dressings by combining all ingredients in
a small bowl and whisk to blend season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate).
 Toss the Italian salad dressings to the salad and give a toss until
well mix.

Picture

32
 33

QUALITY COOKERY
 Egg Salad Sandwich

Ingredients
 2 hard-boiled eggs
 1 avocado
 2 T mayonnaise
 1 t Dijon mustard
 1 T freshly squeezed lemon juice
 Coarse salt
 Freshly ground pepper
 12 slice white sandwich bread or brown bread
 Lettuce
 Tomato slices

Procedure
 Using a pastry blender or fork, mash together egg whites and
yolks in a large bowl, combine in avocado, Stir in mayonnaise,
mustard, lemon juice, season with salt and pepper.
 Toast the bread both sides.
 Place a slice of toasted bread on a work surface. Evenly divide
egg salad among bread cover with another slice of toasted brad

Picture
 35

QUALITY COOKERY

Palitaw

Ingredients  2 cups glutinous rice flour

 ½ cup granulated sugar
 1 cup water
 ½ cup sesame seeds roasted
 1 cup grated coconut
Procedure  Combine glutinous rice flour with water and mix until a dough is
formed.
 Scoop about 2 tablespoons of dough then mold it into a ball-
shaped figure.
 Flatten the ball-shaped dough using the palm of your hands.
 Boil water in a cooking pot then put-in the flattened dough.
 When the flattened dough starts to float, remove them from the
pot and set it aside allowing water to drip.
 Combine sugar and roasted sesame seeds then mix well.
 Roll the rice cake in grated coconut then in the sugar-sesame
seed mixture.
 Arrange in a serving plate then serve. Share and enjoy!

Picture
 37

QUALITY COOKERY

Chicken Cordon Blue

Ingredients
 4 boneless, skinless chicken breasts
 salt, to taste
 pepper, to taste
 1 tablespoon garlic powder
 1 tablespoon onion powder
 16 slices swiss cheese
 ½ lb ham(225 g), thinly sliced
 peanut oil, or vegetable oil, for frying
 1 cup all-purpose flour(125 g)
 4 eggs, beaten
 2 cups panko bread crumbs(100 g)

CREAMY DIJON SAUCE

 3 tablespoons butter
 2 cloves garlic, minced
 3 tablespoons all-purpose flour
 2 cups milk(480 mL)
 ¼ cup dijon mustard(60 g)
 1 cup shredded parmesan cheese(100 g)
 salt, to taste
 pepper, to taste
Procedure  Sprinkle the chicken breasts with salt, pepper, garlic powder, and
onion powder, tossing to coat evenly.
 On a cutting board, place a chicken breast between two sheets of
plastic wrap and pound until about ½ inch (1 cm) thick with a
meat mallet, rolling pin, or heavy pan.
 Remove the plastic wrap and place 2 slices of Swiss cheese, then
2 slices of ham, then another layer of Swiss cheese, and another
layer of ham. Evenly roll the chicken and place onto a new sheet
of plastic wrap.
 Wrap the chicken in the plastic wrap tightly and use the excess
plastic on the sides to twist, firming up the roll of chicken cordon
bleu as you work. Tie the excess plastic. Repeat with the
remaining ingredients, then chill the rolls in the fridge to set for
30 minutes.
 Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to
325°F (170°C).
 After the rolls are set, prepare 2 separate large, wide dishes with
the flour, beaten egg, and bread crumbs. Dredge the chicken first
in the flour, then the egg, and then bread crumbs.
 Place the breaded chicken cordon bleu in the oil and cook for
about 5 minutes per side, or until the outside is an even golden
brown. If a good color is achieved and the chicken’s center is
still not 165°F (75°C), place the chicken cordon bleu on a wire
rack set over a baking sheet and finish the chicken in the oven at
325°F (170°C) until that temperature is reached.
 Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over
medium heat, melt the butter and cook the garlic until soft. Add
the flour and whisk for 1 minute.
 Add the milk and whisk until fully combined with the roux and
no lumps remain. Continue whisking until the mixture comes to
a simmer and has thickened.
 Add the mustard, Parmesan cheese, salt, and pepper and whisk to
combine. Remove the pan from the heat.
 Slice the chicken and serve drizzled with Dijon sauce
Picture

39