For in the kitchen,
Someone lit a matchstick.

Monday, January 10, 2011

Parmesan Crusted Chicken and Garlic Cream Sauce

I found this in my recipe binder.  It was featured on Good Things Utah in 2005.  I couldn't find Parmesan Ranch Croutons so I used Parmesan Caesar Croutons.

3-5 boneless, skinless chicken breasts
Parmesan Ranch croutons
Flour
Egg whites
Penne Pasta
3 T butter
2 Garlic cloves, pressed or chopped
1-1/4 cup chicken stock
1 cup cream
1 can mushrooms or fresh
Optional steamed broccoli


Crush croutons.  Whisk egg whites.  Dip each piece of chicken into a little bit of flour then into egg whites and coat with crouton crumbs.  Place on baking sheet and put in 425 degree oven.  Bake for 25 minutes.


Cook penne pasta according to package directions, drain and set aside.  To make sauce; melt butter and add garlic. Saute for a few minutes and add mushrooms and stock.  Simmer for 5 minutes.  Add cream and let sauce reduce by half.  Add broccoli if desired.


Mix pasta into sauce and top with cooked chicken.  Sprinkle with Parmesan cheese.