1 lb boneless skinless chicken breasts (cut or pounded thin)
1/4 cup milk
saltine crackers to make bread crumbs (or store bought)
2 tsp garlic peppercorn seasoning
3 tablespoons butter
3 cloves garlic, minched
1/2 cup chicken broth
1/4 can italian diced tomatoes, drained
1 cup heavy cream
1/2 cup grated parmesan cheese
2 tsp italian seasoning
Instructions
chop saltine crackers to crumbs or use store bought
bread crumbs. add garlic peppercorn seasoning and
italian seasoning. place in shallow bowl. place
milk in seperate shallow bowl.
in a skillet, heat butter on medium heat. dip
chicken in the milk, then coat with crumb mixture.
cook chicken in butter until browned and cooked.
about 10 minutes. remove and keep warm.
in the same skillet, add garlic and saute for 1
minute. add chicken broth and bring to a boil over
medium heat. stir occasionally to loosen browned
parts from the pan.
stir in the cream and tomatoes. bring to a simmer
and stir for a minute or two. reduce heat to low,
add parmesan cheese, and a dash of black pepper.
stir sauce and cook until heated through, about 5
minutes. serve by pouring sauce over chicken.
Originally Submitted
3/19/2014
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