Name: Chicken Parmesan in Cream Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Chicken breast tenders - 2 pounds; Salt and freshly ground black pepper to taste - 2 pounds; All-purpose flour - ½ cup; Eggs, beaten - 2 large; Freshly grated Parmesan cheese - 1 ½ cups; Italian-seasoned panko bread crumbs - 1 cup; Smoked paprika - 1 teaspoon; Parchment paper - 1 teaspoon; Unsalted butter, divided, or more as needed - 4 tablespoons; Olive oil, or more as needed - 2 tablespoons; Garlic, minced - 3 cloves; Dry white wine - ½ cup; Dried Italian seasoning - 1 teaspoon; Red pepper flakes, or to taste - ½ teaspoon; Heavy cream - 2 cups; Chopped fresh parsley for garnish (Optional) - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Parmesan in Cream Sauce

1. Chicken breast tenders - 2 pounds

2. Salt and freshly ground black pepper to taste - 2 pounds

3. All-purpose flour - ½ cup

4. Eggs, beaten - 2 large

5. Freshly grated Parmesan cheese - 1 ½ cups

6. Italian-seasoned panko bread crumbs - 1 cup

7. Smoked paprika - 1 teaspoon

8. Parchment paper - 1 teaspoon

9. Unsalted butter, divided, or more as needed - 4 tablespoons

10. Olive oil, or more as needed - 2 tablespoons

11. Garlic, minced - 3 cloves

12. Dry white wine - ½ cup

13. Dried Italian seasoning - 1 teaspoon

14. Red pepper flakes, or to taste - ½ teaspoon

15. Heavy cream - 2 cups

16. Chopped fresh parsley for garnish (Optional) - 2 cups

How to cook deliciously - Chicken Parmesan in Cream Sauce

1. Stage

Pat chicken tenders dry with paper towels and season lightly with salt and pepper.

2. Stage

Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.

3. Stage

Cover a dinner plate or platter with parchment paper.

4. Stage

Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.

5. Stage

Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.

6. Stage

Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.

7. Stage

Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.

8. Stage

Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.

9. Stage

Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.

10. Stage

Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.

11. Stage

Garnish with fresh parsley.