Herb Crusted Chicken with Parmesan Cream Sauce

Find it on Pinterest

Cooks Note: This was really, really good. It really did taste like it came straight out of a restaurant kitchen. It was not hard to make, but it did require several dishes and cooking utensils, so my kitchen was sort of a mess, but well worth it. I did do a few things different, but I can't imagine it coming out any tastier than it did. 

Instead of the Roasted Garlic and Bell Pepper seasoning, I used Garlic Powder and a little bit of Crushed Red Pepper flakes. Also, I omitted the chives.  Everything else I followed the recipe, and it was pretty simple.  I served this with cheddar mashed potatoes and broccoli, but it would work with a pasta too. In fact, with the left over sauce (forgot to say I doubled the recipe for my family of 4) I think it would be excellent on some pasta too. Let me know if you like it. Enjoy!

Serves: 2

Prep Time: 15 mins

Cook Time: 15mins

496/cal per serving

What you Will Need:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Progresso Garlic & Herb Bread Crumbs
• 2 teaspoons 'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 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).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
• 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. 

Original Recipe Pin can be found on Our Kind of Love