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 approximately 10-12
Full Pan: Serves approximately 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><strong>Half Pan: Serves approximately 10-12</strong><br>
<strong>Full Pan: Serves approximately 20-24</strong></p>
<p><a href="https://www.davescateringri.com/items/category/extra-sauces-gravy">Don't forget to add extra sauce!</a></p>