Yield: 1 3/4 quarts sauce. 2 Tbsp. whole butter 2 Tbsp. olive oil, divided 10 oz. sliced mushrooms 2 Tbsp. RC Chopped Shallots in Oil 1/2 tsp. RC Garlic 1 cup Chablis 3 oz. Brandy 1 qt. prepared RC Demi-Glace 2 cups tomato concassè 1 Tbsp. chopped parsley 1 tsp. RC Liquid Beef Consommè Prep When preparing chicken breasts, remove the tip and first joint of the wing of each one, leaving the second joint attached to the breast. Season with salt and pepper. Heat 1 Tbsp. olive oil until ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality 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.