This is a lovely recipe from The Girl Who Ate Everything, one of my favorite blogs. The sauce does take a little while to prepare, but it's so so so tasty. This is a great stay-in-and-cook weekend date night dinner. I make Mushroom Risotto to go with this chicken.
Ingredients:
1/2 cup milk
1/2 cup bread crumbs
2 chicken breasts, filleted into 4 pieces
3 tablespoons butter
1 clove garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped
salt and pepper, to taste
GF* - To make this gluten free, substitute gluten free bread crumbs and be sure to use a gluten free brand of chicken broth.
Preparation:
1. Place milk and bread crumbs in separate, shallow bowls or deep plates.
2. Heat butter over medium heat in a relatively wide skillet. Dip chicken in milk, then coat with crumbs, pressing crumbs into chicken. Cook chicken in the skillet, on both sides, until juices run clear (about 10 minutes). Remove and cover with foil to keep warm while making the sauce.
3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and chopped sun-dried tomatoes; boil and stir for 2-3 minutes. Reduce heat to low.
4. Add Parmesan cheese, basil and salt and pepper. Stir sauce and cook until heated through. Cook sauce for about 5 minutes to thicken.
5. Serve chicken with sauce poured over the top.
Ingredients:
1/2 cup milk
1/2 cup bread crumbs
2 chicken breasts, filleted into 4 pieces
3 tablespoons butter
1 clove garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped
salt and pepper, to taste
GF* - To make this gluten free, substitute gluten free bread crumbs and be sure to use a gluten free brand of chicken broth.
Preparation:
1. Place milk and bread crumbs in separate, shallow bowls or deep plates.
2. Heat butter over medium heat in a relatively wide skillet. Dip chicken in milk, then coat with crumbs, pressing crumbs into chicken. Cook chicken in the skillet, on both sides, until juices run clear (about 10 minutes). Remove and cover with foil to keep warm while making the sauce.
3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and chopped sun-dried tomatoes; boil and stir for 2-3 minutes. Reduce heat to low.
4. Add Parmesan cheese, basil and salt and pepper. Stir sauce and cook until heated through. Cook sauce for about 5 minutes to thicken.
5. Serve chicken with sauce poured over the top.