Recipes For 2009

Panko Chicken In Basil CreamSauce

Panko, chicken, basil, and cream - a formula worth testing in your kitchen.

4 chicken breasts, cut in half and pount to even out thickness
flour
egg wash
panko crumbs
1 large shallot
4 plum tomatoes
1/2 cup chicken broth (or white wine)
1 cup heavy cream
salt and pepper
1/2 cup parmesan cheese
1/2 cup shredded fresh basil.

Heat pan with 2 tbsps butter and 2 tbsp olive oil.

Coat chicken in flour, then egg wash and then panko crumbs. Saute in pan for about 2 minutes per side.

Remove from pan and keep warm in a low oven.

In same pan, pour off fat. Add 2 tbsp butter, 1 large minced shallot and 4 plum tomatoes that have been chopped fine.

Saute about 1-2 minutes until shallots are soft. Add 1/2 cup chicken broth or white wine. Turn up heat and cook until broth is almost gone. Add salt and pepper.

Add 1 cup heavy cream. Blend well and saute about 2-3 minutes. Sauce will not be too thick.

Add 1/2 cup parmesan cheese and 1/2 cup shreded fresh basil.

Serve over chicken.