Parmeasean Encrusted Chicken and Artichoke Cream Sauce
Information
Serves/Yields: Parmeasean Encrusted Chicken and Artichoke Cream Sauce
Category: Entrees
Prep Time: 30- 40 min
Cook Time: 1 and 1/2 hours min
Difficulty:
Moderate
Ingredients
4 Boneless Chicken Breasts1 8.5 oz unmarinated Artichoke Hearts1/2 a cup dry chardonnay or other white wine1 clove minced garlic1 cup fine parm cheese1 pint of creamFry oilKosher saltFresh cracked pepperUnseasoned stuffing mix ( white bread only)4 eggsFlour.
Directions
To make sauceReduce wine to half; add artichokes and cream.Slowly simmer DO NOT BOIL.After an hour the sauce should be thick.Make sure the cream coats a spoon nicely.Keep on low heat until chickens are ready.Before serving sauce, run an emulsion blenderThrough it for 10 seconds, sauce will increase in it's thicknessSpoon underneath the breasts. Use about 1-2 oz of sauce per serving.For chickens.Trim fat off breasts. Pound down evenly till they are about a 1/2 inch thick.Rub salt, pepper and minced garlic on them.Beat eggs, put in bowl.Place flour in a bowl.Place bread crumbs in a bowl with parm cheese.Take a breast and coat it with flour lightly. Now dip in eggs.Place in bread crumbs and cheese.Make sure they have a nice coating.Turn oven to 325Heat large fry pan 1 cup oil. Wait till almost smoking, and add breasts. Fry till each side is golden- about 3-4 min ea. side.Place on baking sheet with foil in oven. Cook 15 more min, till done.Side dish recommend white and wild butter riceVegetable, sweet baby carrots, steamed.Wine- a good chard or savignon blanc. Somthing dry and subtle.
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