Crispy Chicken With Italian Cream Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 large chicken breasts
- 5 cups corn flakes
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 6 tablespoons olive oil
- 12 ounces bow tie pasta
- 1 (10 ounce) container philadelphia cooking cream (Italian Cheese and Herb flavor)
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 cup chicken broth
- 1⁄2 cup milk
directions
- Crush corn flakes into small crumbs.
- Add salt to flour and stir to combine.
- Pound chicken breasts thin with a meat mallet.
- Cut each breast in half.
- Dredge each chicken piece in flour.
- Place chicken pieces in the freezer for about 5 minutes.
- Remove chicken from freezer and dredge in milk and then in corn flake crumbs.
- Add olive oil to hot skillet.
- Place chicken pieces in hot oil and sprinkle with salt and pepper.
- Cook for about 5 minutes over medium high heat turning once (add a little more oil if pan goes dry).
- Cover skillet, reduce heat, and cook chicken 7 more minutes.
- Remove chicken from skillet when cooked through and cover with tin foil.
- In the same skillet, add broth, cooking creme, cream of chicken soup and milk.
- Cook and whisk sauce for about 3 minutes.
- Cut chicken into strips.
- Place a serving of bow tie pasta in a pasta bowl and cover with sauce.
- Place cut chicken strips on top of pasta and serve.
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RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>