Parmesan Sherry Chicken
From Fanml4me 13 years agoIngredients
- 4 chicken breasts, boneless and skinless shopping list
- 1/2 cup half and half shopping list
- 2 cloves minced garlic shopping list
- 1 cup all purpose flour shopping list
- 1 cup plain bread crumbs shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon dried thyme leaves shopping list
- 1/2 teaspoon ground black pepper shopping list
- 4 T. butter shopping list
- 2 T. olive oil shopping list
- 1/2 cup dry sherry (such as Dry Sack), divided shopping list
How to make it
- Between two pieces of plastic wrap, pound each chicken breast evenly, until approximately 1/4 inch thick. If you don't have a poultry mallet, use the bottom of a small skillet - works great!
- In a baking dish or similar wide, flat container, pour in half and half, add minced garlic, then place chicken pieces in dish, turning to coat evenly. Let sit while you prepare the breading.
- In a large food storage bag, place flour, breadcrumbs, parmesan cheese, salt, thyme leaves, and black pepper. Shake well to combine.
- Bread each chicken breast by putting in plastic bag and shaking to coat completely. Remove to a separate plate to "stand by."
- In very large, nonstick skillet, heat butter and olive oil over medium-high heat, until very hot. Add chicken breasts to pan, and allow to cook for approximately 3 minutes on one side. REMOVE PAN FROM HEAT, then add 1/4 cup Dry Sherry, then PUT BACK ON HEAT. Turn chicken breasts to other side, cook for approximately 3-4 more minutes. Again, REMOVE PAN FROM HEAT, then add remaining 1/4 cup Sherry, PUT BACK ON HEAT, and allow Sherry to "burn off" while chicken finishes cooking.
- Serve with classic fettucini alfredo and a green salad.
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