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 ...

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