Friday, March 2, 2012

Chicken with Cream Sauce

_MG_4653.jpgWe had this chicken for dinner the other night and my children LOVED it! They had seconds and thirds. It was a pretty simple meal to prepare too.
_MG_4621.jpgTake your chicken breasts or thighs, boneless of course. Season them with your favorite seasoning or salt and pepper. Then dredge them in panko bread crumbs. These are my favorite bread crumbs because they don't seem to get soggy. Brown them in your skillet.
_MG_4623.jpgFlip them and brown the other side. You'll have a beautiful brown crust that should be slightly crunchy.
_MG_4633.jpgPlace your chicken in a pan and keep warm in your warming drawer or oven.
_MG_4627.jpgThen photograph your future food photographer. He's such a good helper directing you on what to photograph.
_MG_4629.jpgUsing the same skillet you used for your chicken add chicken broth. Bring it to a boil while scraping the brown bits on the bottom of the pan. There's good flavor in those little brown bits.
_MG_4640.jpgOnce your chicken broth has been reduced by half add your heavy cream. This is what makes this dish. 
_MG_4644.jpgOr maybe this cheese is what makes the dish. Either way how can you be disappointed with cheese and cream?
_MG_4645.jpgAdd some basil for a hint of Italian flare and heat your sauce until it's warm.
_MG_4650.jpgThen pull your chicken out of the oven and dump this sauce over the chicken. The smell will have your family running to the kitchen.
_MG_4656.jpgServe with a some grilled tomatoes drizzled with garlic and olive oil. You'll love the tomatoes Kellee. ;)

Chicken with Basil Cream Sauce

  • 1/2 cup Panko bread crumbs
  • 6-8 boneless chicken breasts or thighs
  • 4 Tablespoons olive oil
  • 1 1/2 cup chicken broth
  • 2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 4 Tablespoons dried basil

Directions
Heat oil in a skillet. Rinse chicken. Add your favorite seasoning or just salt and pepper. Coat with bread crumbs. Cook chicken in skillet, flipping once, until juices run clear. Remove from skillet and keep warm.

Add chicken broth to the skillet. Bring to a boil while scraping brown bits from pan. Cook until reduced by half. Add cream and cook for another minute. Reduce heat.

Add Parmesan cheese and basil. Stir sauce and cook until heated through. Add salt and  pepper as needed. Pour mixture over chicken and serve.

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4 comments:

Kellee said...

HA! I saw the tomatoes and thought "I'm not making those!" Your children are such good eaters :) And the chicken looks delicious.

Colleen said...

I am so making this...

Heather said...

Oh my stars, that looks delish. I'm making it asap! I trust your recipes 100%

Did I tell you we made the spaghetti squash casserole--my family loved it. :)

Monique said...

Aaah, I'm going to totally try this one ! Thanks.