Easy Chicken in Cream Sauce
Ingredients
Peppers
-
1
teaspoon
olive oil
-
½
red bell pepper
finely diced
Breaded Chicken
-
¼
cup
milk
-
½
cup
breadcrumbs
-
½
teaspoon
Italian seasoning
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
1
large
boneless skinless chicken breast or 3 small cutlets
Basil Cream Sauce
-
3
tablespoons
butter
-
¼
cup
chicken broth
-
½
cup
half and half
-
¼
cup
shredded Parmesan cheese
-
2
tablespoons
chopped fresh basil or 1 teaspoon dried basil
-
to taste
salt and pepper
Serve Over
Instructions
- Heat a skillet and lightly grease it. Cook diced bell peppers for 3 to 5 minutes, then set aside.
- Boil a medium pot of lightly salted water for the orzo.
- Cut the chicken breast into 3 even cutlets. Prepare two containers for dipping: one with milk and the other with breadcrumbs mixed with seasoning.
- Dredge the chicken in milk, then coat with breadcrumbs.
- Cook the orzo according to package instructions and keep covered when done.
- In the skillet, melt butter over medium heat and cook the chicken for 3 to 5 minutes per side until cooked through.
- Remove the chicken and keep warm. Add chicken broth to the skillet, scraping the bottom to deglaze.
- Stir in half and half and simmer for 1 minute. Remove from heat and mix in Parmesan, bell peppers, basil, and seasoning.
- Slice the chicken and serve over orzo, spooning the sauce over the top.
Nutrition Facts (estimated)
Servings
2
Calories
660
Total fat
40g
Total carbohydrates
40g
Total protein
40g
Sodium
600mg
Cholesterol
100mg
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