Feb 4, 2013

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
  • 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


Leslie said...

I just made this myself with a few tweaks and it was simply amazing!!! It also was a recipe I had pinned a while back and thought it looked too good not to try. :)

Suburban Epicurean said...

So glad you liked it. I need to make this one again, it was delish!Thanks for stopping by Leslie!