Lunch - Chicken Selections
Chicken Aloúette
Boneless, breaded & skinless chicken breast stuffed with herbs and garlic cream cheese; served over saffron rice, chardonnay chicken jus and fresh vegetable
Chicken Tetrazzini
Sautéed boneless chicken breast with mushrooms and chicken velouté sauce.
Served Over egg noodles and topped with herbed breadcrumbs and seasonal vegetables
Sante Fe Chicken Breast
Skin-on chicken breast with a light tortilla crust, stuffed with monterey jack cheese topped with ranchera sauce and spanish rice.
Served with vegetables.
Pesto Stuffed Chicken
A Skin-on boneless chicken breast stuffed with spinach-basil pesto and roasted to a golden brown then drizzled with pesto cream sauce.
Chicken Parmesan
Parmesan breaded boneless chicken breast with marinara sauce, served over angel hair pasta with a seasonal vegetable
Pecan Crusted Chicken Breast with Mustard Sauce
Boneless breast of chicken crusted with ground pecans and bread crumbs, baked and topped with a mustard cream sauce
Hot Chicken Salad
Tender chunks of chicken breast tossed with celery, scallions, water chestnuts and mushrooms in a tangy sauce, served warm in a nest of angelhair potatoes. Accompanied by gaufrette carrots and fresh fruit
Chicken Pot Pie
Tender chunks of white chicken meat are simmered with carrots, celery, mushrooms, turnips and pearl onions in a thyme scented velouté, served in a gratin dish.Topped with a flaky puff pastry lid, accompanied by baby greens with wine country vinaigrette or ranch dressing
Maximum of 90 servings
Sherried Chicken and Mushroom Crêpes
Two tender crêpes wrapped around a creamy chicken and mushroom filling.
Accented with dry sherry and topped with a light cream sauce.
Served with fresh fruit and a garden vegetable.
All luncheons are served with fresh yeast, pecan rolls and butter, potato, rice or pasta and vegetable, unless otherwise specified. Regular or decaf coffee, hot or iced tea is also included.
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