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Breaded Oven Baked Chicken with Creamy Herb and Butter Sauce
4 boneless skinless chicken breasts 1/2 cup seasoned bread crumbs olive oil 1/4 cup of butter 1 cup chicken stock 1/2 tsp dried thyme 1/2 tsp rosemary 1 cup half and half salt and pepper to taste 2 tbsp cornstarch 2 tbsp half and half
Cut chicken up into serving sized portions.
Season with salt and pepper, and then coat in breadcrumbs. pressing them down on both sides to get as much coverage as you can.
Cook chicken pieces in skillet with olive oil. Do only a few pieces at a time. Do not crowd the pan. Cook until chicken is cooked through, turning after about 3 minutes on each side. (I placed mine in a 350 oven after this stage to make sure they were cooked while I made the cream sauce.)
In the same pan that you sauted the chicken pieces, add the chicken broth and butter. Cook on medium heat until butter is melted and stock is heated. Add dried thyme and rosemary. Stir with a spoon to loosen cooked bits from the chicken so they become part of the sauce.
Slowly add the cream slowly, while turning the temperature down to a simmer.
In a cup mix together the 2 tbsp of cream with the cornstarch. Add it to the cream sauce, and stir while cooking until sauce has thickened. Serve by ladling over the chicken while plating. Great on potatoes too.