Tuesday, August 16, 2011

Pan Fried Chicken w/ Garlic Cream Cheese Sauce

This chicken is very versatile and can be tailored to your taste depending on what spices you use to season the breadcrumbs.  I also dipped this chicken in my leftover garlic cream cheese sauce from last nights dish found here.   
2 Boneless Chicken Breasts, flattened
2 Tbsp Olive Oil
1 Egg
Unseasoned Breadcrumbs
1/2 tsp Dill
1/2 tsp Lemon Peel
1/2 tsp Thyme

Get 3 bowls.  Fill 1st with flour, 2nd with Egg, 3rd with Breadcrumbs and seasonings.   Dip the chicken in bowl #1, then #2, then #3 making sure fully coated in each.    Heat Olive Oil in pan.  Add the chicken to the pan.  Cook until no longer pink in the middle trying not to turn very many times (in order to make sure the breadcrumbs don't fall off and turn crispy) about 10-15 minutes depending on thickness of the chicken.

Garlic Cream Cheese Sauce:  (I halved the original recipe)
1/2 Tbsp Butter
4 oz cream cheese (Philadelphia Brand, in a brick)
1/ 4 Cup Milk
1 Clove Garlic
1 tsp Chives

Melt butter over medium heat.  Cook the garlic in butter about 1 minute, stirring occasionally.   Reduce heat and add cream cheese and milk.  Cook 2-3 minutes, stirring constantly or sauce will scorch, until smooth and hot.  Stir in chives.   Serve over chicken or as a dipping sauce. 

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