How To make Chicken In Parmesan Cream Sauce
1 (3Lb) Frying Chicken, Cut Into Serving Pieces
Salt And Pepper
To Taste 2 Tablespoons Vegetable Oil
2 Tablespoons Butter
2 Tablespoons Flour
3/4 Cup Half And Half
1/2 Cup Grated Parmesan Cheese
3 Egg Yolks :
Beaten
1/2 Cup Bread Crumbs
1. Season the chicken with salt and pepper. In a skillet heat the oil, add the chicken pieces, skin side down, and cook until brown. Turn the pieces, partly cover the skillet and cook until the chicken is tender, about 30 minutes.
2. Preheat the oven to 350 degrees F.
3. In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended. Bring the half and half to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in 1 tablespoon of the cheese. When it has melted, stir in the egg yolks lightly beaten with a little of the hot sauce.
4. Sprinkle the bottom of a flat casserole with 1/4 cup of the cheese, arrange the chicken on the cheese and spoon the sauce over the top. Place the casserole in the oven and bake 5 minutes, or until thoroughly heated.
5. Combine the remaining cheese with the crumbs, sprinkle over the chicken and broil until golden brown.
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KITCHEN UTENSILS USED
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INGREDIENTS
5 large boneless skinless chicken thighs (about 2 lbs)
Salt and pepper to taste
1 tsp oregano
1 Tbs olive oil (to drizzle on the chicken)
2 Tbs olive oil (to sear the chicken)
6 slices bacon, chopped
2 Tbs butter
5 cloves garlic, minced
1 medium onion, minced
1/4 tsp red pepper flakes
1 tsp dried rosemary
1 tsp dried thyme
1/3 cup white wine
1 and 1/2 cup half & half
1/4 cup parmesan cheese
1 Tbs dijon mustard
1 small chicken bouillon cube
1 cup chopped baby spinach
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Tuscan Chicken in Parmesan Cream Sauce!
Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor! This buttery parmesan cream sauce is so amazing, you’ll be making this time and time again.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
For the Chicken:
4 large chicken breasts lightly pounded to even thickness
1 teaspoon Italian Seasoning
Salt and pepper
4 tablespoons flour
3 tablespoons parmesan cheese hand shredded or grated
2 tablespoons Danish Creamery European Style Butter
For the Sauce:
¼ cup Danish Creamery European Style Butter
4 garlic cloves minced
8.5 ounces sun-dried tomatoes drained and rinsed
1 tablespoon flour
½ cup heavy cream
1 cup low sodium chicken broth
½ cup parmesan cheese grated or hand shredded
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 cup baby spinach chopped
Fresh parsley for garnish
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