That's-A Goud-A Parmesan Chicken and Creamy Wine

Total Time
50mins
Prep 20 mins
Cook 30 mins

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Ingredients Nutrition

Directions

  1. Preheat skillet with butter and olive oil over medium heat and oven to 350 degrees.
  2. Put beaten egg into shallow dish and the breadcrumbs, asiago, salt and pepper right next to it in another dish.
  3. Coat each breast in egg wash, then breadcrumbs, then saute in pan for 4 minutes on each side until golden brown.
  4. Transfer to a baking sheet and bake for 15 minutes until cooked through and juices run clear. Top with sun-dried tomatoes and gouda and bake 3 more minutes until melted.
  5. In a saucepan, melt butter and olive oil and saute shallot in pan until translucent.
  6. Add flour and cook 1 minute, then add milk slowly, whisking until combined.
  7. Cook down until thick and creamy, then add white wine, spinach, seasonings and asiago. Remove from heat and stir well to combine.
  8. Smother chicken with sauce and enjoy!
Most Helpful

This was fabulous! I don't particularly care for sun dried tomatoes & I think it would be better if they were minced - the big chunks weren't doing it for me. The rest of the family was thrilled. Thank you for a fantastic dinner! Made for Hidden Gems Spring '08.

Elmotoo April 07, 2008