I love chicken, it’s my favorite meal to cook and serve. I keep a supply of boneless, skinless chicken breast in my freezer at all times, and no matter how tired I am, or how late it is I can whip up a quick dinner using them in 30 minutes or less. Now this recipe I’m about to share with you takes a bit more work then that, but trust me, it is totally worth it once you take that first bite of this delectable chicken.
Tender chicken coated in buttery Ritz cracker crumbs, pan fried until crisp and golden, then drizzled with an amazing butter cream sauce. The sauce really takes this dish over the top in the flavor department. Don’t stop at putting this yummy sauce on just the chicken though. It makes quite a bit, so whip up some homestyle mashed potatoes and spoon it’s deliciousness over it as well. Put this on your Must-Try list and make it soon, you’ll thank me.
Ingredients
- 4 chicken breasts
- 1 1/2 sleeves Ritz crackers, ground into crumbs (A food processor makes quick work of this)
- 1/4 cup light olive oil
- 1 cup chicken broth
- 4 tablespoons butter
- 1 cup + 2 tablespoons evaporated milk, divided
- 1/2 teaspoon thyme
- 2 tablespoons cornstarch
- salt and pepper to taste
Directions
- Place Ritz cracker crumbs into a shallow pan.
- Press each chicken piece into the crumbs, being sure to coat both sides thoroughly.
- Add olive oil to a large skillet and place over medium high heat.
- Once the oil is hot carefully add the chicken to the pan. Make sure the pan is big enough so you don't crowd the chicken. If you crowd it, it wont become crispy. Reduce heat to medium.
- Let the chicken cook until it’s golden brown on the bottom, about 10 minutes. Turn each piece over and allow it to cook on the other side for another 10 minutes, or until no pink remains in the middle of the chicken.
- Remove the chicken to a plate and keep warm.
- Raise heat back up to medium high and add the butter and chicken broth to the pan and allow the butter to melt. Whisk the mixture around, scraping the bottom of the pan to break the browned pieces loose.
- Add 1 cup of the evaporated milk and the thyme. Whisk to incorporate and allow to come to a boil.
- Into a small bowl add the other 2 tablespoons of evaporated milk and cornstarch. Stir until smooth.
- Pour the cornstarch mixture into your pan, stirring with a whisk as you do. Allow it to return to a boil, stirring until it has thickened into a smooth sauce
- Remove from heat and add salt and pepper to taste.
- Serve by pouring some of the sauce over the chicken and the rest on the side for the mashed potatoes.
Adapted from Jamie Cooks It Up
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april
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I was just searching for this recipe the other day. Thanks so much for sharing. Can't wait to try it. Sounds delicious!
Oooooo, I just had to check this out. The title to this recipe was just too tempting. Certainly am glad I did. This WILL be on the menu when Dale gets back home. :D YUM!