Thursday, November 17, 2011

Parmesan Crusted Chicken in Cream Sauce

I tried a new recipe for dinner last night and it was a hit. My hubby is great to help me think of ideas and he sent me the recipe, but as usual I tweaked it a bit.


Parmesan Crusted Chicken in Cream Sauce

2 c. brown rice
1 can (14 oz.) chicken broth, divided--I use water and chicken bouillon, much more economical
6 Ritz crackers, finely crushed or Panko bread crumbs. I used a combination of both.
2 Tbsp. Parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp. vegetable oil
1/3 c. cream cheese

Cook rice. I use a rice cooker--love it!--using 1 1/4 c. of the broth and 1/2 c. water. Meanwhile, mix cracker crumbs and Parmesan cheese on a plate. Rinse chicken with cold water, shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in a large skillet on medium heat. Add chicken; cook 8 to 10 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 c. broth and cream cheese to same skillet.

Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve over rice. 

While the chicken is cooking, steam broccoli, cauliflower, and baby carrots. Toss in melted butter and salt to taste. The veggies make a great addition to this meal.


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