Savory Herb Crusted Chicken with Tomato-Garlic Cream Sauce

 

In case this picture doesn't do the trick, let me explain to you just how amazing this chicken recipe is! 

 

This was actually the first time to make this recipe that I found on Pinterest and decided to make in the very last few minutes before starting to cook!  I just happened to have most all of the ingredients needed for this mouthwatering chicken that's covered with a veil of cream sauce filled with roasted tomatoes and garlic. 

 

Oh. my. goodness, I want seconds nooooow!!

(Sorry for channeling the bratty girl from Willy Wonka.)

 

 

Ahem.

 

The flavors in this dish are incredible!  The chicken is seasoned well and pan fried with a light breading.  The base of the sauce comes from the "good bits" from the pan, chicken broth, cream, garlic and tomatoes that I quickly oven roasted.  It all comes together and marries like any well done recipe really should!  I decided to make some spaghetti and toss a little of the sauce and use that as a bed for the chicken breasts that's smothered with the rest of the tomato cream sauce.I did make some changes from the original recipe.  Here are the main ones:  

 

I used EVOO instead of butter.  (Other than adding a tiny bit to the sauce.) 

 

I didn't have any canned Italian tomatoes, but I did have Roma tomatoes that I needed to use.  I seeded and chopped them, tossed with EVOO, minced garlic, dried Italian seasoning salt & freshly cracked pepper and roasted them at 425 degrees for about 12 minutes.  Easy and incredible.  This could even be done ahead of time. 

 

Unfortunately I didn't have fresh basil , so I did use dried Italian seasoning.

 

All of the changes were scrumptious.  I think either way this dish is perfection.

My mouth is seriously watering as I type!

 

I mean look at how the hot piece of chicken is soaking up the warm herb cream sauce?

The camera was loving this dish, but a girl can only take so many pics when she's drooling!!

 

 

To be honest, I knew the recipe looked good, but it tasted even better than I expected .... Way better!  This chicken is restaurant quality.  This would be a perfect meal to treat family and friends with!  It may look like it would be difficult, but it's really not.  It didn't take me long at all to make this and it came together so beautifully with the French green beans (haricot verts) I roasted.  You can substitute the pasta for mashed potatoes for a more home style option that would be a really comforting meal!

 

Please, for the love of your taste buds make this recipe!!   The whipping cream does put it in the very infrequent rotation of recipes for us, but you know that makes this dish even more special.  I'm already trying to think of a reason to make it again.  If you need a new chicken dish to try out, this is the recipe to make!   

 

 

Herb Crusted Chicken in Tomato-Garlic Cream Sauce

  Adapted from Our Kind of Love

Serves 2

 

2 Boneless Skinless Chicken Breasts, pounded thin

1/4 c. Milk

6 dashes of Hot Sauce

1/2 c. Italian Dried Bread Crumbs

1 tsp. Paprika

1 tsp. Garlic Salt

1 tsp. Freshly Cracked Black Pepper

3 Tbsp. Extra Virgin Olive Oil

2-3 cloves Garlic, minced

1/2 c. Chicken broth

2/3 c. Whipping Cream, I didn't use "heavy" 

1/4 can of Italian diced tomatoes, drained and finely chopped

That is where I substituted for fresh roasted ones. Instructions above.

1/2 c. Parmesan cheese, freshly grated

Salt & Fresh Cracked Pepper to taste

Fresh Basil

(Please note that this is the recipe after I tweaked it to make it my own, other than the canned tomatoes.  The seasonings may not be precise, but they are very close.  I love the taste of hot sauce in the milk and please feel free to play with the sauce adding more less cream or additional spices if you like doing that!)

 

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Pour milk in a shallow dish and add the hot sauce and salt and pepper.  Go ahead and put your chicken in there to soak while you're preparing the rest of the ingredients.

 

Place breadcrumbs, paprika, garlic salt and pepper in another shallow bowl or plate.

 

In a large skillet, heat EVOO on medium heat. 

 

Using tongs, remove the chicken from the milk and place directly into the breadcrumb mixture.  Make sure it's thoroughly coated with crumbs.

 

Cook the chicken until brown and cooked through.  Since your cutlets will be thin, it won't take too long.  Remove and keep warm in aluminum foil.

 

In the same skillet, add garlic (I also added a smidgen of butter) and saute for almost a minute.

 

Add chicken broth and bring to a boil.  Using a wooden spoon, scrape the pan to loosen all the good bits.

 

Stir in the cream and tomatoes.  Bring to a simmer for 1-2 minutes.

 

Reduce heat to low and add the cheese.  Reserve some for plating if you wish.  Add fresh basil, pepper and stir the sauce until heated through and thickened.  This will just take 3-5 minutes.

 

I served the chicken by slicing it on a cutting board first.  Plate the chicken--I did this over pasta--and generously pour the sauce over the chicken. 

Divine!  You're ready to eat!

 

 

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