Boneless chicken breasts are dredged in flour, dipped in our Francese batter of eggs, Parmesan cheese, garlic powder and parsley, and then sauteed to a tender moist finish. Our own white wine garlic sauce on the side.
Half Pan (serves 10-12) Full Pan (serves 20-24)
Don't forget to add extra sauce!
<p>Boneless chicken breasts are dredged in flour, dipped in our Francese batter of eggs, Parmesan cheese, garlic powder and parsley, and then sauteed to a tender moist finish. Our own white wine garlic sauce on the side.</p>
<p>Half Pan (serves 10-12) Full Pan (serves 20-24)</p>
<p><a href="https://www.davescateringri.com/items/category/extra-sauces-gravy">Don't forget to add extra sauce!</a></p>