A deliciously easy weeknight dinner idea! Panko crusted crispy chicken pairs nicely with the basil and pimento cream sauce. Serve over Pappardelle pasta or egg noodles. Ready in 30 minutes!
½teaspoongarlic bell pepper seasoningwith salt or add salt
¼cupsour cream
4tablespoonbutter or cooking oildivided
Sauce
1tablespoonminced garlic
1pinthalf & half
2teaspoonchicken bouillon
½cupItalian shredded cheese mix
4ozpimento peppers no need to drain
¼cupfresh basilsliced
Serve with
4cupscooked egg noodles or Pappardelle pasta
Garnish
red pepper flakes to tasteoptional
Instructions
Bread chicken. In a medium bowl, mix together bread crumbs with garlic bell pepper seasoning. Add sour cream to a separate bowl.Coat each cutlet in sour cream using clean hands or a brush.Move each cutlet to the bread crumb bowl and toss chicken until thoroughly coated on all sides.
Cook chicken. Preheat a large skillet with 2 tablespoon butter or oil, over medium heat. Add chicken and cook for 5-7 minutes on each side or until golden brown and internal temp is 165˚ (time varies depending on thickness of the chicken.)Transfer cooked chicken to a plate and cover loosely with foil to keep warm.
Make sauce. Using the same skillet, sauté garlic in remaining butter or oil for 1 minute. Add half & half and chicken bullion, cheese, pimentos, and basil. Bring to a bubble and stir until well blended.Reduce heat and simmer for 4 minutes, stirring occasionally.
Garnish and serve. Serve chicken over cooked, warm noodles, topped with sauce. Sprinkle with red pepper flake if desired.
Notes
You can create your own cutles by cutting a chicken breast in half to thin it out.