Been a long week folks, sorry for not posting in a few days! But if you give this recipe a try, I know you’ll forgive me.
This meal was to celebrate the fact that my fabulous Little Natalie got a JOB! Natalie, I knew your persistence and dedication would pay off. I’m insanely proud of you and can’t wait to see where this PR job will take you! You deserve this opportunity my love, congratulations.
With that in mind, this recipe has a bit of a back story. It was one of the first meals I made for my two littles my senior year in undergrad at SMU. Their reaction was priceless! This is a delicious and simple dish and something that I should cook more often than I do!! Especially because many of these ingredients you probably already have in your kitchen. Get excited folks, this is absolutely divine.
- 2 Boneless Skinless Chicken Breasts, pounded thin
- 1/4 cup milk
- 1/2 cup Progresso Garlic & Herb Bread Crumbs
- 2 teaspoons ‘Perfect Pinch’ Roasted Garlic and Bell Pepper Seasoning (I would say you could substitute something else if you can’t find this exact one, but do try to find it! I swear this is one of the reasons this dish is so delicious)
- 1 teaspoon freeze dried chives
- 3 Tablespoons butter
- 3 cloves of garlic, minced
- 1/2 cup Chicken Broth
- 1/4 can of Italian diced tomatoes, drained and finely chopped
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese blend
- 2 Tablespoons freeze dried (or fresh) basil
- Dash of fresh ground black pepper
- Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
- Place milk in a separate shallow bowl.
- In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven’t done so already).
- Dip the chicken in the milk, then coat with crumb mixture.
- Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
- In the same skillet, add garlic and saute for approximately 1 minute.
- Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
- Stir in cream and tomatoes; bring to a boil and stir for one minute.
- Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
- Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.
This just goes to show, eating your feelings isn’t just for when your sad! Food is a great way to celebrate the accomplishment of a loved one and spend time together. Again, Natalie congratulations! And I’m glad we got the chance to eat our feelings together. Happy eating everyone!
- Chicken Fettuccine in a Basil Pesto Cream Sauce (liketotallytasty.wordpress.com)
- Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese (circleme.com)
- Herb Crusted Chicken with Caprese Salad (gethungryforlife.wordpress.com)