Food for the Soul » Blog Archive » Crispy Creamy Chicken

Crispy Creamy Chicken

Posted January 13th, 2010 | Chicken

Crispy Creamy Chicken

Ingredients (for 1 person’s dinner and next day lunch to share!)

2 chicken breasts

1 cup seasoned breadcrumbs

½ cup all-purpose flour

1 egg, beaten with 2 teaspoons of water

1 teaspoon salt

½ teaspoon black pepper

1 garlic clove, minced

¼ cup white wine

½ cup cream

2 tablespoons oil

2 tablespoons butter

2 branches thyme

1-2 button mushrooms, sliced

Instructions: Poke holes in chicken with fork. Season with salt and pepper. Dredge in flour. Soak in egg wash and then dredge in bread crumbs. Heat olive oil in a saute pan over medium heat. Add chicken and cook for 5 minutes. Flip chicken and cook for another 5 minutes. Remove chicken from pan. Add butter, mushrooms, thyme, wine, and cream to the pan, and stir together. Return the chicken to the pan, reduce heat to low, and simmer for another 5 minutes. In this cooking process, one side of the chicken remains crispy. The bottom of the chicken soaks up the liquids, which the low heat thickens to create a mild sauce. Carefully remove the chicken and cut into ½-inch pieces. Place over fresh green salad, top off with mushrooms, and drizzle with cream sauce. You can use leftovers (if any) in salads, an Asian stir fry, or for a creamy tomato pasta sauce!

Posted in Chicken | 12 Comments

12 Responses to “Crispy Creamy Chicken”

We do chicken in flour, egg wash and breadcrumbs baked in the oven. Maybe next time we have it, I will bake the sauce too.
Posted by Therese on January 14th, 2010 at 2:30 am.
Question, why the flour? I do chicken breast except for the flour. What’s the reason.
Posted by Bob Carlo on January 20th, 2010 at 10:11 am.
The AP Flour helps bind the egg wash and the breadcrumbs, while assuring moisture to the chicken when cooking in the pan. It also helps “cream” the sauce when the liquid is added. Peace!
Posted by Fr. Leo on January 22nd, 2010 at 8:35 pm.
This email is called, Snacks for Noah:

Asiago-Walnut crusted Chicken
4-6 boneless skinnless chicken breasts flattened to 3/4″

1 c. walnuts
1 c. asiago cheese
6 T. parmesean cheese
3 T. fresh rosemary
1/2 t. pepper

process in food processor til crumbly

2 egg whites and 2 t. cornstarch beaten til fluffy

Grease a foil wrapped cookie sheet. dip chicken in egg goo and then “dredge” in nut mixture. Bake 12-14 min @ 450. Very nice the first day w/ a side salad, the next warmed w/ a cream sauce and pasta, and chilled on a caesar salad after that. Freezes well too so you don’t have to eat it for days.. Enjoy all the wonderful tastes God has given us!
Posted by Fr. Leo on February 3rd, 2010 at 4:52 pm.
Hi Father Leo,

I live in Monterey, California near San Francisco. Will you ever make an appearance anywhere in California in the near future?

I just heard about you from a family friend and very much interested in seeing you in person.

Thank you.

Virgy Q.
Posted by Fr. Leo on February 3rd, 2010 at 4:54 pm.
Fr. :
We met on pilgrimage in Rome this past May in cafeteria of the hotel. I was with Fr. Larry Swink’s group. No, I didn’t do the death march. Altho very fit, I opted for a nap that day during the free time…. phew exhausted!
I am enjoying very much your book and also your website.
Just wanted to say Im also enjoying very much your photos of Assisi, Rome…. they really help to bring back the wonderful spiritual moments experienced.
I look forward to your newsletters.
God Bless you,
Debbie Curtin
Posted by Fr. Leo on February 3rd, 2010 at 4:56 pm.
Fr. Leo,

Is there a non-alcoholic substitution for the white wine?

God Bless you in your ministry.

Br. John
Posted by Br. John-Anthony on January 5th, 2011 at 12:36 pm.
Although the taste of wine cannot be substituted, you can try a combination of chicken stock, a hint of lemon juice, and some tonic water gone flat. That combination can give a depth of flavor that cooking with alcohol naturally provides. Peace!
Posted by Fr. Leo on January 6th, 2011 at 6:56 am.
Garlic is listed as an ingredient
but not in the directions!

Thanks!
Posted by Betsy on January 6th, 2011 at 3:55 pm.
Ahhh. Garlic isn’t actually needed in this recipe. BUT, if you do use it, saute it in the olive oil before cooking the chicken. Bon Appetite!
Posted by Fr. Leo on January 6th, 2011 at 6:57 pm.
Father Leo,

Can you use boneless chicken breasts for this recipe?
Posted by Kevin on May 9th, 2011 at 12:05 pm.
Father Leo,

Made this tonight, turned out great! My wife and two girls told me to tell you thanks for leading me to this recipe. Looking forward to lunch tomorrow where I get to have the leftovers.

John in San Antonio, Texas (God’s Country)
Posted by John James on July 13th, 2011 at 9:00 pm.

Blogs We Like

12 Responses to “Crispy Creamy Chicken”

Leave a Reply