Ingredients
- - 4 Good Ranchers’ thin Chicken Breasts
- - 1 cup Italian Breadcrumbs
- - 1 cup fresh Parmesan Cheese, grated (divided)
- - 1 tsp Garlic Powder
- - 1 tsp Paprika
- - ½ tsp each Salt & Pepper
- - 2 Eggs, beaten
- - 2 tbsp Olive Oil
- - 3 tbsp Butter
- - 3 cloves Garlic, minced
- - 1 cup White Wine or Chicken Broth
- - 2 tbsp All Purpose Flour
- - 1 cup Heavy Cream
- - Fresh Parsley, minced for garnish
Instructions
1. Season the chicken on both sides with garlic powder, paprika, salt and pepper.
2. In a bowl mix breadcrumbs and ½ cup parmesan cheese.
3. In another bowl, whisk together two eggs. Dip each seasoned chicken breast into the eggs, and then into the breadcrumb and parmesan cheese mixture to coat.
4. Heat skillet over medium heat and add olive oil. Cook each chicken breast for 4-5 minutes per side until they are golden brown and register an internal temperature of 165 degrees.
5. Place chicken on a plate while making a quick sauce.
6. With the skillet on medium heat, melt butter and cook garlic for 1 minutes being careful not to let it burn.
7. Stir in flour and slowly whisk in white wine (or chicken broth) and heavy cream. Keep whisking until it forms a smooth, creamy sauce.
8. Finish sauce by mixing in parmesan and salt and pepper to taste.
9. Pour sauce over the crispy, parmesan crusted chicken, garnish with parsley and serve with green beans.