PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE
Enjoy our delicious Parmesan-Crusted Chicken in Cream Sauce. Once you've have ours, you'll never go back to another parmesan-crusted chicken recipe again.
Provided by My Food and Family
Categories Herbs
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
- Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
Nutrition Facts : Calories 580, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHICKEN WITH PARMESAN CREAM SAUCE
If you want an impressive dinner with a short ingredient list and easy preparation, consider this recipe. Such an easy dinner to prepare and you can feel comfortable enough to serve this to guests. *Prep time does not include refrigeration*
Provided by LifeIsGood
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 T. of the butter over low heat (or in the microwave).
- Coat the chicken in the flour then dip in the butter.
- Arrange the chicken in a 9x13 baking dish.
- Melt remaining 3 T. butter in a skillet.
- Add mushrooms and saute until softened.
- Spread the mushrooms over the chicken.
- Pour in the cream.
- Season with salt and pepper.
- Top with the parmesan cheese.
- Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
- Preheat oven to 400 degrees.
- Sprinkle paprika over the chicken.
- Bake, uncovered, 20 to 30 minutes.
Nutrition Facts : Calories 637.1, Fat 47.5, SaturatedFat 28.3, Cholesterol 217.5, Sodium 570.5, Carbohydrate 16.6, Fiber 1.1, Sugar 1.7, Protein 36.7
PARMESAN CRUSTED CHICKEN IN CREAM SAUCE
Equal parts crispy and creamy, this chicken dinner is also surprisingly easy to prepare. It may sound fussy, but you'll be amazed at how few ingredients and prep time it takes to create this balanced meal. It's so satisfying, you'll never guess that it's a healthy choice, too
Provided by Canadian Jane
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
- Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread 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 with rice and aspargus.
PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP
Provided by Robin Miller : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
- To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
- Serve chicken with dip on the side.
PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- For the chicken:
- Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
- For the sauce:
- While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
- Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.
CHICKEN IN PARMESAN CHIVE CREAM SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
- Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
PARMESAN CRUSTED CHICKEN CUTLETS IN TOMATO CREAM SAUCE
This is a favorite that we have a couple times a month. I cut this out of a magazine years ago, not sure which one, back before I found Recipezaar.
Provided by anymouse
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper. Combine parmesan cheese and italian bread crumbs. Mix egg with small amount of water and dip chicken breasts in egg and then in the crumb mixture.
- In pan on medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil and saute chicken breasts for approximately 10 minutes each side. Remove chicken breasts and keep warm under tin foil. Add remaining butter and olive oil to same pan. Add garlic, saute for 2 minutes, add tomato sauce, tomato paste and simmer for 10 minutes. Remove from heat and add the vermouth and cream. Serve chicken with sauce poured over, sprinkle chives on top and serve on any kind of cooked pasta.
PARMESAN-CRUSTED CHICKEN IN PHILLY CREAM SAUCE
Special enough for a formal dinner party yet on the table in 30 minutes or less. These crispy chicken breasts are draped in a creamy herb cheese sauce and served with white rice and fresh asparagus.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice as directed on package, using 1 cup of the broth and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until golden brown on both sides and cooked through (170 degrees F). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with the rice and asparagus.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 37.1 g, Cholesterol 86.8 mg, Fat 11.6 g, Fiber 2.4 g, Protein 34.4 g, SaturatedFat 1.6 g, Sodium 305.9 mg, Sugar 3 g
CRUSTED BAKED CHICKEN WITH TARRAGON CREAM SAUCE
This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.
Provided by Kaarin
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 18
Steps:
- Pound chicken to an even thickness.
- In bowl #1 mix the flour, salt and pepper.
- In bowl #2 whisk the egg with mustard and garlic salt.
- In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
- Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
- Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
- Remove chicken to a warm platter and cover to keep warm.
- Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
- Pour sauce over chicken and serve with mashed potatoes or rice.
Nutrition Facts : Calories 703.8, Fat 42.8, SaturatedFat 24.6, Cholesterol 268, Sodium 1091.6, Carbohydrate 39.8, Fiber 2.1, Sugar 2.8, Protein 38.8
PARMESAN CHICKEN WITH DIJON CREAM SAUCE
Crispy, Parmesan-crusted chicken is paired with the perfect rich sauce in this one. Try our Parmesan Chicken with Dijon Cream Sauce recipe today!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
- Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
CRISPY PARMESAN CRUSTED CHICKEN
Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes "resting" time for the crust.
Provided by miss gracie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
- Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
- Set aside.
- Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
- Individually dip chicken brests first in egg mixture, then in crumbs.
- Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
- Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
- After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
- Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
- Roast chicken until done, about 8 more minutes.
- While chicken is roasting, prepare sauce.
- For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
- Add wine, cream, broth, and remaining lemon juice.
- Simmer until reduced by half, 8-10 minutes.
- Whisk in remaining butter, one tablespoon at a time, stirring constantly.
- Add sage and seasonings.
- Place roasted chicken on a plate and top with sauce.
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PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE RECIPE | …
From myrecipes.com
Servings 4Calories 580 per servingTotal Time 40 mins
- MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
- kraft kitchens tipsVARIATION Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese. SUBSTITUTESubstitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.STORING ASPARAGUSTo store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
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