Name: Grilled Chicken Breast over Fettuccini with Mushroom Sauce
Cook time: 240 min
Total time: 240 min
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 portion); 15 lb Pasta - Fettucini Egg; 10 lb Mushrooms - Fresh (half sealed on flat top and chopped coarsely, half sliced); 4 oz Mushroom - Porchini/Italian (soaked in boiling water for 3 hours, drained, shredded, and powdered); 0.1 oz Bay Leaves; 1 lb Onions - Red; 4 oz Garlic - Fresh Peeled (for sauce); 0.5 qt Oil - Olive Blended (for sautéing); 1 qt House Wine White (for deglazing); 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; 0.1 qt Brandy Domet Napoleon; 1 oz Thyme - RTU (chopped, for garnish); 1 ea Parsley - Italian (chopped and sprigs for garnish); oz Salt (to taste); oz Pepper - Black Whole (to taste)

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