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Wednesday, August 1, 2012

Crispy Chicken with Italian Cream Sauce

Crispy Chicken with Italian Cream Sauce

Crispy Chicken:

1 1/2 c. flour
2 t. onion powder
2 t. garlic powder
2 t. season salt
1 t. salt
1 t. pepper
1/2 t. cayenne pepper

Mix together in a medium bowl and set aside.

3 c. buttermilk, put in a shallow bowl and set aside

3 c. CRUSHED cornflakes, put in a medium bowl and set aside

2 lb. boneless skinless chicken breast cut into strips

Put chicken in flour mixture and coat completely. Dip into buttermilk and then into the crushed cornflakes and coat both sides. Place chicken on a lightly sprayed (cooking spray) baking sheet. Continue until all chicken is coated and placed on the pan. Bake at 375 for 25-30 minutes...turn chicken over after 15 minutes and then continue to cook. Chicken will be done when it's no longer pink.

Italian Cream Sauce:

1 (8 oz) cream cheese
2 cans cream chicken soup
1 c. chicken broth
1/2 c. milk
1 t. Italian seasoning
1 t. garlic powder

Mix together in a medium sauce pan. Cook on medium until cream cheese is melted and sauce is thickened. Set aside.

Cook pasta or rice according to package directions. 
Place one piece of chicken on bed of pasta or rice. Pour desired amount of sauce on top. Serve with vegetables and a slice of warm bread for the perfect meal!


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