I cut this recipe in half for just 2 servings. I loved this recipe. You are basically making really crispy chicken breasts and a deliciously creamy gravy.
4 chicken breasts (thin sliced, or pounded flat)
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 c. chicken broth
4 tbs butter
1 c. + 2 tbs half and half, divided
1/2 tsp thyme, dried
2 tbs flour
salt and pepper
Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Be sure not to overcrowd. You may need to cook the chicken in two batches. Cook chicken 3-4 minutes on each side. The chicken is done when it's no longer pink inside.
Once you have cooked all of the chicken you'll have some crispies left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
Into a small bowl pour 2 tablespoons half and half and 2 tablespoons flour. Stir it around until smooth. Pour the flour mixture into your pan and stir it with a whisk. Allow it to return to a boil...as it heats it will thicken into a gravy. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking. Serve it over the crispy chicken! I like to serve mine with buttery mashed potatoes with the gravy poured over both. YUM!
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