Herb Crusted Chicken with Tomato Cream Sauce

Herb Crusted Chicken with Tomato Cream Sauce is a main course that serves 4. One portion of this dish contains about 36g of protein, 26g of fat, and a total of 476 calories. For $2.03 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 907 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up egg, garlic powder, cornstarch, and a few other things to make it today. It is brought to you by Dessert Now Dinner Later. With a spoonacular score of 83%, this dish is tremendous. Similar recipes include Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce, Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce, and Parmesan and Herb Crusted Salmon with Lemon Cream Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut chicken breasts in half, width-wise to create 4 chicken cutlets. Season both sides of each chicken breast with salt and pepper.Place flour on one plate. Whisk the egg and milk on another plate. Combine bread crumbs, Italian seasonings, garlic powder, and salt onto a third plate. This is your breading station. Dredge a chicken breast in the flour, dip it into the egg/milk mixture, then coat it in the bread crumb mixture. Place prepared chicken breast on a plate and repeat with remaining chicken breasts.In a large saute pan heat olive oil. Gently place breaded chicken breasts into the oil. Cook on medium-low heat for 5 minutes on EACH SIDE, until brown, crispy and internal temperature reaches 165 degrees Fahrenheit. Remove chicken from pan and place it on a cooling rack that has been placed inside of a baking tray. Place the tray of chicken in a warm oven to keep it hot and crispy while you work on the sauceAdd garlic to the pan that you cooked the chicken in. Saute for one minute or until fragrant. Add chicken broth, diced tomatoes, half and half, parmesan and Italian seasonings. Whisk constantly until mixture comes to a boil.In a small dish, whisk the cornstarch and COLD water. Add the cornstarch slurry to the boiling sauce and whisk until the sauce returns to a boil and thickens up. Season additionally with salt and pepper.Serve chicken and sauce over a bed of cooked, whole wheat spaghetti noodles.

 

Step by step:

1. Cut chicken breasts in half, width-wise to create 4 chicken cutlets. Season both sides of each chicken breast with salt and pepper.

2. Place flour on one plate.

3. Whisk the egg and milk on another plate.

4. Combine bread crumbs, Italian seasonings, garlic powder, and salt onto a third plate. This is your breading station. Dredge a chicken breast in the flour, dip it into the egg/milk mixture, then coat it in the bread crumb mixture.

5. Place prepared chicken breast on a plate and repeat with remaining chicken breasts.In a large saute pan heat olive oil. Gently place breaded chicken breasts into the oil. Cook on medium-low heat for 5 minutes on EACH SIDE, until brown, crispy and internal temperature reaches 165 degrees Fahrenheit.

6. Remove chicken from pan and place it on a cooling rack that has been placed inside of a baking tray.

7. Place the tray of chicken in a warm oven to keep it hot and crispy while you work on the sauce

8. Add garlic to the pan that you cooked the chicken in.

9. Saute for one minute or until fragrant.

10. Add chicken broth, diced tomatoes, half and half, parmesan and Italian seasonings.

11. Whisk constantly until mixture comes to a boil.In a small dish, whisk the cornstarch and COLD water.

12. Add the cornstarch slurry to the boiling sauce and whisk until the sauce returns to a boil and thickens up. Season additionally with salt and pepper.

13. Serve chicken and sauce over a bed of cooked, whole wheat spaghetti noodles.

Nutrition Information:

covered percent of daily need