That's-A Goud-A Parmesan Chicken and Creamy Wine
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- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Parmesan Chicken
- 2 cups fresh breadcrumbs
- 2 tablespoons asiago cheese, shredded
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs, lightly beaten
- 4 chicken breasts, pounded thin
- 1 tablespoon olive oil
- 1 tablespoon butter
- 7 ounces gouda cheese, thinly sliced
- sun-dried tomato
-
Creamy Wine Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large shallot, diced
- 2 cups skim milk
- 2 tablespoons flour
- 1⁄3 cup white wine (your choice)
- 1 cup frozen spinach, defrosted and squeezed dry
- salt and pepper, to taste
- 1⁄8 teaspoon allspice
- 1⁄2 cup asiago cheese, shredded
directions
- Preheat skillet with butter and olive oil over medium heat and oven to 350 degrees.
- Put beaten egg into shallow dish and the breadcrumbs, asiago, salt and pepper right next to it in another dish.
- Coat each breast in egg wash, then breadcrumbs, then saute in pan for 4 minutes on each side until golden brown.
- 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.
- In a saucepan, melt butter and olive oil and saute shallot in pan until translucent.
- Add flour and cook 1 minute, then add milk slowly, whisking until combined.
- Cook down until thick and creamy, then add white wine, spinach, seasonings and asiago. Remove from heat and stir well to combine.
- Smother chicken with sauce and enjoy!
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Reviews
-
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.
