Chef Forum banner
1 - 1 of 1 Posts

· Registered
30 Posts
Discussion Starter · #1 ·
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
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.