Name: Grilled Chicken Breast over Fettuccini with Mushroom Sauce
Yield: 100 servings
Cuisine: Italian
Ingredients: 0.5 qt Oil - Olive Blended (for marinade); 3 oz Garlic - Fresh Peeled (for marinade); 1 oz Thyme - RTU (for marinade); oz Pepper - Black Whole (crushed, for marinade); 100 ea Chicken - Breast Bnls Skls (6 oz per serving); 15 lb Pasta - Fettucini Egg; 10 lb Mushrooms - Fresh (half sealed/chopped, half sliced); 0.5 qt Brandy Domet Napoleon; 4 qt Chicken Veloute; 0.1 oz Nutmeg (powder); 4 qt Milk - Heavy Cream; 2 qt Milk - Half/Half (5 Gal); 0.5 floz Oil - Truffle Black; 1 qt House Wine White (for deglazing); 1 lb Onions - Red (white part only); 0.1 oz Bay Leaves; 1 oz Thyme - RTU (chopped, for finish); 1 ea Parsley - Italian (chopped/sprig, for garnish)

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Grilled Chicken Breast over Fettuccini with Mushroom Sauce — Formulation & Method | CuliNect