How can I make a large quantity of butter lemon sauce. I want it to taste as rich as using the drippings from the pan. But I need it for 400 chicken breast. Do I stick with the same idea and just keep using the drippings or is there a better recipe I can make quicker. Thanks
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recipe for butter lemon sauce
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › recipe for butter lemon sauce
