All the ingredients!
Browning the chicken after it's coated in bread crumbs and seasoning!
After it's pretty well cooked through.
Saute the garlic!
Then add chicken broth.
Time for the whipping cream and diced tomatoes.
And the Parmesan cheese, basil, and pepper.
Let it simmer and thicken...
And pour it over the chicken. Voila!!
ENJOY!!
INGREDIENTS:
- 2 boneless, skinless chicken breast, pounded thin (I used a 3-pack of chicken.)
- 1/4 cup milk
- 1/2 cup Progresso Garlic & Herb bread crumbs
- 2 teaspoons McCormick Roasted Garlic and Bell Pepper Seasoning (I found it easily at the store, so hopefully you can too!)
- 1 teaspoon freeze dried chives (Not really sure what freeze dried spices are, so I just used the equivalent of chives that you buy in the seasoning aisle.)
- 3 tablespoons butter
- 3 cloves of garlic, minced
- 1/2 cup chicken broth
- 1/4 can Italian diced tomatoes, drained and finely chopped
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese (I used a 5-cheese blend and it was perfect.)
- 2 tablespoons freeze dried (or fresh) basil
- Dash of fresh ground black pepper
DIRECTIONS:
- Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning, and freeze dried chives in a shallow bowl; mix thoroughly.
- Place milk in a separate shallow bowl.
- In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking if you haven't done so already. (I don't have a meat mallet, so I didn't do that part.)
- Dip the chicken in the milk, then coat with crumb mixture.
- Cook chicken in butter until browned and cooked through. Remove and keep warm. (The original recipe said this should take about 10 minutes, but because my chicken was thicker, it was probably more like 15-20 minutes to make sure the chicken was cooked through.)
- In the same skillet, add garlic and saute for approximately 1 minute.
- Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
- Stir in cream and tomatoes; bring to a boil and stir for one minute.
- Reduce heat to low; add Parmesan cheese, basil, and a dash of pepper. Stir sauce and cook until heated through and thickened (about 5 minutes).
- Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. (I didn't make anything else because the chicken was enough food for me, but I bet it would be great with pasta. I'll consider making the sauce on its own too!)
4 comments:
Just wrote this recipe down and will be trying it soon! Thanks Renee, looks wonderful!
Let me know what you think! I will definitely get a meat mallet and use it next time around. As I ate my leftovers, I noticed a teeny bit of pink in some of the thicker parts of my chicken, so I was sad to have to toss some of it. Flavor and presentation was great though!
Looks amazing Nae!!! Yep. This will be a special occasion for me to use for Jacob! He'll be shockeddddd;)
Thanks Renee, I will remember that! I'll let you know how it turns out!
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