CHICKEN BREAST WITH SHIITAKE MUSHROOMS & CALVADOS SAUCE
Serves 48

Chicken Breast, skinless, boneless 48-6 oz. ea.

STEP 1: Slightly pound chicken breast to tenderize. Season with salt and pepper.
Salt 1 Tbsp.
Black Pepper, ground 1/2 Tbsp.

Butter 1 1/2 lbs.

STEP 2: Sauté chicken until done. Remove from pan and reserve.
STEP 3: Add mushrooms to the pan and cook until tender. Remove from pan and reserve.

Shiitake Mushrooms, sliced 2 lbs.
CALVADOS SAUCE

STEP 4: Deglaze pan with brandy (Calvados). Add apple juice and cream. Reduce by half. Add prepared DEMI-GLACE sauce to pan and reduce to desired thickness.
STEP 5: Spoon two ounces of sauce over chicken breast and garnish with mushrooms.

Calvados Brandy 24 oz.
Apple Juice 6 cups
Heavy Cream 6 cups
DEMI-GLACE Sauce prepared according to package directions. 1 1/2 gals.

YIELD: 48 servings SERVING SIZE: 6 oz. chicken

SERVING SUGGESTIONS: Dauphinoise potatoes make a good accompaniment.