|EVERY FEW MINUTES|
|PARMESAN CRUSTED CHICKEN|
2 chicken breasts, halved
2 tbsp. plain flour
1 egg, lightly beaten
1 cup breadcrumbs
1 tbsp. rosemary
1/2 cup grated Parmesan cheese
4 cups chicken stock
Combine breadcrumbs, rosemary and Parmesan in a medium sized bowl. Dip chicken in flour, then egg, and then coat firmly with breadcrumb mixture.
Pour stock into a wide saucepan and allow to simmer until reduced by half. Add 4-5 tbsp. of flour to thicken. If gravy is too thin, add more flour or cook longer; if gravy is too thick, add more water.
In a skillet sauté chicken in heated olive oil on both sides until golden-brown.
When chicken is brown, firm and cooked through, drain on paper towels. Then, simmer in gravy (the reduced stock), if desired, or serve stock over the chicken.
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