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koconnell on 2.1.2012
Just made this for dinner tonight! Boyfriend loved it and he is NOT a chicken breast fan! The sauce was delicious. Thank you
Panko-Crusted Chicken with White Wine & Thyme Cream Sauce
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Description
The crispy panko crusted chicken and the creamy white wine and thyme sauce that is drinkably good is worthy of a weeknight dinner with your family or to serve guests at a dinner gathering.
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- ½ cups Panko Bread Crumbs
- ¼ cups Flour
- 2 Tablespoons Olive Oil
- 1 cup Dry White Wine
- 1 whole Shallot, Finely Chopped
- 2 cloves Garlic, Minced
- ½ cups Heavy Whipping Cream
- ¼ cups Fresh Thyme, Finely Chopped
Preparation
Either pound chicken breasts with a meat mallet to 1/4″ thickness, or carefully slice them in half, cross-wise so that you have 6-8 chicken breast halves.
Mix Panko and flour together in a shallow dish. Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.
Heat oil in a large skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned and crisp. Remove from skillet and keep warm.
Add wine to skillet and deglaze, scraping any browned bits. Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through. Add the chicken back to the pan to heat through along with sauce.
Serve the chicken with extra sauce.
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Kim Ralston on 1.29.2012
Do you flatten the chicken before you bread it? 3 to 4 minutes each side doesn’t seem long enough to cook the chicken throughly.