- 1/2 cup milk
- 1/2 cup dried Italian bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tablespoons butter
- 1 clove garlic (1/2 teaspoon minced)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/8 teaspoon black pepper
I will be really glad when this week-end is over. I am running in the Ragnar Race with my husband and some friends. My husband and I did it last year and I guess we’re just crazy and stupid enough to be doing it again. Ragnar is a 197 mile race from Logan, Utah to Park City, Utah. You have a 12-man team and each runner runs three legs of the race. You change in your car, you sleep in your car, and you cheer your teammates on from your car. I am runner one this year and will be starting off our team at 5:00 AM Friday morning. As crazy as this sounds it’s actually kind of fun.
So the recipe I am sharing today requires only two words to describe it . . . .LiFe ChAnGiNg!!! You read that right, life changing I say. I can’t even put into words how incredibly good this stuff is. While I was eating it I thought I’d died and gone to heaven. Seriously, the sauce is what makes this life changing. I was all but licking my plate. I was dipping my potatoes in it, my broccoli in it, my roll in it, heck I’d even eat fish if I had this sauce to dip it in.
Let me see if I can make this even a little clearer how good this stuff was. My two sons that are about the pickiest eaters on the planet FINALLY agreed to taste it and they ended up pouring it on their chicken. It is a game changer, a life changer, you HAVE to try this. I know you will be thanking me later, just like I am thanking Christy at The Girl Who Ate Everything for sharing this amazing recipe.
If only I could have this for dinner Friday night after running the first two legs of my race, I know I would be a lot happier for my final run at 3:00 AM Saturday morning.
- Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. You can filet them in half lengthwise or pound them with a meat mallet to make them thinner. (I left mine a little too thick, so next time I will pound them out more).
- In a large skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add the garlic to the pan and cook for 30 seconds over medium heat.
- Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. For a thicker sauce all you have to do is cook it longer. (about 3-5 minutes).
- Serve sauce over chicken.
Recipe Source: The Girl Who Ate Everything