Easy Chicken in Cream Sauce for Two
User Reviews
4.9
Easy Chicken in Cream Sauce for Two
Description
The recipe begins by sautéing diced red bell peppers briefly to retain some crispness. Chicken breast is sliced into three thin cutlets, dipped in milk, and coated in a seasoned breadcrumb mixture with Italian seasoning, salt, and pepper before pan-frying until golden and cooked through.
After cooking the chicken and removing it from the pan, a sauce is prepared with butter, chicken broth, half and half, shredded Parmesan cheese, fresh or dried basil, salt, and pepper. The sauce cooks into a creamy, savory blend enriched by the cheese and fresh herb flavors.
The dish is completed by combining the sauce with the chicken and peppers, served atop cooked orzo or rice that soaks up the sauce’s richness. This meal is portioned for two and balances protein, vegetables, and a comforting sauce with a mildly herbaceous profile.
If Italian seasoning is unavailable, substituting equal parts basil and oregano works well. Homemade half and half can be created by mixing milk and heavy cream. Nutritional information provided focuses on the chicken and sauce components, excluding the starch base.
Ingredients
Peppers
- 1 teaspoon olive oil
- 1/2 red bell pepper finely diced
Breaded Chicken
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 1/2 teaspoon Italian seasoning *
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 chicken breast or 3 small cutlets, large, boneless skinless
Basil Cream Sauce
- 3 tablespoons butter
- 1/4 cup chicken broth
- 1/2 cup half and half *
- 1/4 cup Parmesan Cheese shredded, 1 oz
- 2 tablespoons basil or 1 teaspoon dried basil, chopped, fresh
- salt to taste
- black pepper to taste
Serve Over
- 4 ounces orzo or rice, 2/3 cup
Instructions
Peppers
- Heat a large skillet over medium-high heat and grease lightly with cooking spray or 1 teaspoon of olive oil. Cook diced bell peppers for 3 to 5 minutes, until the peppers just start to lose their crunch (this is all the cooking they will get, so if you prefer softer peppers, cook them longer). Transfer to a plate, set aside, and wipe out the pan.
- Place a medium pot of lightly salted water on to boil for the orzo.
Breaded Chicken
- Cut your chicken breast into 3 even cutlets by placing one hand flat on top of the breast and running a sharp knife horizontally through the breast 1/3 of the way down and then again with halfway through the bottom piece of the meat so you have three thin, even pieces.
- Place two containers on the counter large enough to fit your chicken breast pieces for dipping. To the first add the milk. In the second, stir together bread crumbs, Italian seasoning, salt, and pepper. Dredge the first breast piece in the milk and then coat in the crumbs. Repeat with the remaining pieces.
- Start orzo and cook according to package instructions. Drain and keep covered when finished.
- While your orzo cooks, heat your skillet over medium heat and melt butter. Add chicken breasts to the hot pan and cook for 3 to 5 minutes per side until an instant-read thermometer inserted into the center of the breasts reads 165°F.
- Transfer chicken breasts to a cutting board and tent with foil to keep warm.
Basil Cream Sauce
- Over medium heat, add chicken broth to the pan and use a spatula or wooden spoon to scrape the cooked bits of breading and chicken off the bottom. Add half and half and bring to a simmer. Allow to simmer for 1 minute until slightly reduced.
- Remove from heat and stir in Parmesan, bell peppers, basil, and salt and pepper to taste.
- Cut chicken into strips and serve over the orzo. Spoon sauce over everything. Enjoy!
Notes
- If Italian seasoning is not on hand, mix 1/4 teaspoon fresh or dried basil with 1/4 teaspoon oregano to substitute.
- To prepare homemade half and half, fill a 1/2 cup measure with two parts milk and one part heavy cream.
- Nutritional details in the original recipe account only for the chicken and sauce, not the orzo or rice served beneath.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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