Recipes

Chicken with Red Pepper Cream Sauce

Ingredients:

6 thin chicken breasts

1 cup flour

¼ tsp. black pepper

½ tsp. salt

1 egg

¼ cup milk

1 ½ cups Panko breadcrumbs

½ tsp. garlic powder

4 Tbls. butter

2 Tbls. olive oil

¾ cup chicken broth

1 cup heavy cream

1 cup chopped roasted red peppers

2 Tblsp. chopped fresh basil

1/3 cup freshly grated parmesan cheese

Directions:

Set out three shallow bowls. In one bowl, place flour, in another place milk and whisked egg, in the third one, combine the breadcrumbs and garlic powder. Dip the chicken in the flour (shake off excess), then the egg mixture, then the breadcrumbs.

In a large skillet, heat oil and butter over medium-high heat. Place 3 chicken breasts in the skillet and cook for about 4 minutes on each side. Remove chicken and keep warm. Repeat with the remainder of the chicken, adding more oil or butter, as needed. Remove chicken and keep warm.

Add the broth into the skillet and bring to a boil, scraping up the browned bits. Stir in the cream, red peppers, basil, and parmesan. Cook until heated through. Spoon sauce over chicken or serve on the side.