![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbujGVMi4jZ6M5kj_Z0kSQio_texuOoszURy6Ult5u61XEtJEs3wIvE49pXzoWVqYT9Mq-wbhQJkzAudR89p42kaILm8WubseQvxjIQbdtIKolrocRG8VVDwJaAM6eJyZu74J9t8S4gT3/s400/P1070173.jpg)
Make sure you don't do what I did and let the sauce boil after adding the Parmesan. Duh. It gets curdled that way. Still tastes awesome but loses something in presentation. I had too many irons in the fire while making this. I need a nap!
BASIL CREAM CHICKEN
adapted from Allrecipes.com
1 lb. boneless, skinless chicken breasts, pounded to even thickness
1/2 cup flour
2 1/2 tsp. garlic powder, divided
2 eggs, beaten
1 cup bread crumbs
1 Tbsp. butter
2 Tbsp. olive oil
1/2 cup chicken broth
1 cup half-and-half
2 Roma tomatoes, seeded and diced
1/2 cup shredded or grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 tsp. ground black pepper
Heat oven to 350 degrees.
Put flour and 1 tsp. garlic powder in quart-size Ziploc. Mix breadcrumbs and 1 tsp. garlic powder in a shallow dish.
Heat butter and olive oil in skillet on medium heat. One at a time, shake breasts first in flour, then dip in egg, then coat with breadcrumb mixture. Place in skillet and cook for a couple of minutes on each side or until golden brown and cooked through. Remove breasts to foil-lined baking sheet and put in oven to keep warm.
Reduce heat of skillet to low. Slowly add half-and-half and chicken broth, stirring to loosen browned bits from pan. Add tomatoes, 1/2 tsp. garlic powder, and black pepper. Bring to a boil. Remove from heat and stir in Parmesan and basil.
Remove chicken from oven and serve with sauce over top. Garnish with more Parmesan, if desired.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_ZuiwqnNUtMeWbrC8WZL6GU-7Xrdu3T1TECVSw6_LPq5oWLxcDi8Su9_IwqGvnQ8ApKWFoUwz4zD6Jqi47zqvatwuGPHPGKp8rFayhtoqdIDA028gcX8UL_uvhqsTbPODrDsO8_iV0yK/s400/P1070171.jpg)
No comments:
Post a Comment