Parmesan Crusted Chicken with Creamy Asiago Sauce & Pasta
Created by EvieTaylor on August 25, 2012
- Servings: 5
- Prep Time: 30m
- Cook Time: 30m
- Recipe #6311
Ingredients
- 1 cup bread crumbs (unseasoned)
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1 cup milk
- 6 boneless skinless chicken breasts (pounded to 1/2-inch thick)
- Vegetable oil (for frying)
- CREAMY SAUCE
- 2 tablespoons butter
- 3 tablespoons oil (olive oil)
- 2 garlic cloves, crushed
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cayenne
- 1/4 cup dry white wine (Chablis or Chardonnay)
- 1 cup half and half cream
- 1/4 cup sour cream
- 3/4 cup grated Asiago cheese, mild (finely grated)
- Salt and pepper
- Cooked pasta, of your choice
How to Make
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Step 1: For The Chicken: Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Heat vegetable oil (as needed)in a medium skillet over medium-high heat; Brown the chicken until golden on both sides. Remove to a plate and keep warm.
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Step 2: For Creamy Sauce: In a saucepan on medium heat, melt butter, add olive oil. Add garlic. Cook 1 minute. Whisk in flour and cayenne until mixture is blended. Add in wine stirring until blended. Whisk in light cream and sour cream until smooth. Add grated Asiago cheese stir until melted. Season with pepper and salt.
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Step 3: Serve sauce on or with cooked pasta and chicken. Pass more Parmesan cheese at the table if desired.
Nutritional Facts
- Serving Size: 1 (429.5 g)
- Calories 763.9
- Total Fat - 38.4 g
- Saturated Fat - 16.3 g
- Cholesterol - 241.3 mg
- Sodium - 593.8 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 0.6 g
- Sugars - 3.9 g
- Protein - 79.7 g
- Calcium - 495.6 mg
- Iron - 2.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.3 mg