INGREDIENTS:6 ¼ lbs. boneless chicken breasts 1 lb. butter 2 oz. shallots, diced fine 6 oz. white wine 3 qt. half and half cream 4 lbs. culinary cream 1 Tbsp. fresh cracked black pepper 7 oz. fresh parmesan cheese 22 lbs. egg fettuccine, cooked ½ cup fresh parsley, choppedDIRECTIONS:1. Roast chicken breast in wood fired oven until internal temperature reaches 165°F. Remove from oven. Slice into strips. Hold above 140°F. 2. Sauté shallots in butter. 3. Add wine and reduce by 25%. 4. Add ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management 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.