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
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



2 comments :

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. :)
Blessings,
Leslie

Suburban Epicurean said...

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