YIELD: 24, 16 OZ. SERVINGS 0.7500 lb. pancetta 1.500 lbs. butter 0.1875 lb. fresh garlic 0.7500 lb. sun-dried tomato, halves 2.2500 qts. heavy cream 0.7500 Parmesan/Romano cheese blend, grated 1.500 lbs. fresh mushrooms 3.1875 lbs. artichoke hearts 0.0625 fresh rosemary 0.0031 lb. Kosher salt 0.0012 lb. cracked black Italian peppercorns 6 lbs. chicken tenderloins 0.500 Dip it In breader 0.625 qts chablis wine 6.00 lbs. pasta 0.0013 fresh parsley 8 oz. roux For the sauce: Dice and render ...
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