Best Crispy Chicken with Italian Sauce and Bowtie Noodles
INGREDIENTS :
CHICKEN:
- 3 large chicken breasts
- 5 C corn flakes
- 3/4 C flour
- 1/2 t salt
- 1/2 C milk
- 6 T olive oil
- 1 12 oz package bowtie noodles (farfalle)
SAUCE:
- 1 (8 ounce) package cream cheese
- 1 tsp Italian seasoning
- 1/4 tsp granulated garlic
- 1/2 tsp oregano
- 1/4 tsp seasoned salt
- 1 tsp chicken bullion granules
- 1 Tb butter
- 2 (10 ounce) cans cream of chicken soup
- 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
- 1/2 C milk
DIRECTIONS
1. In a small food processor
crush the corn flakes into crumbs.
2. Add the 1/2 t salt to the
3/4 C flour. Stir to combine.
3. Place the flour, milk and
crushed corn flakes each into their own separate pan. Loaf pans work well for
this. If you don’t have three loaf pans, do not dismay. You could use pie tins,
or round cake pans…what ever works for you.
4. Place your chicken breasts
in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a
meat mallet. You will really be thankful for the Ziploc bag in this step. Who
wants a bunch of chicken guts flying around their kitchen? Not me…that’s who.
5. Take a pair of sharp
kitchen scissors and cut each breast in half.
6. Dredge the chicken in the
flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a
small cookie sheet and slide the sheet into the freezer. Let it hang out there
for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the
freezer and dredge each piece in the milk……
…..and then immediately into
the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot
skillet.
10. Carefully lay each chicken
piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook
over medium high heat for about 5 minutes….
….or until the underside of
each piece is nice and golden brown. Turn the pieces over. If the bottom of the
pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan
around a bit to let the oil flow to all sides.
11. Cover the pan and reduce
the heat to medium. Let the chicken cook
for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms
are not advised. In any shape or form. Thank you.
12. When your chicken has been
cooked through remove it from the pan and place it on a plate. Cover with tin
foil.
13. Grab 1 package cream
cheese and place it in a small bowl. Pop it into the microwave for 30 seconds.
Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4
tsp seasoned salt, 1 tsp chicken bullion granules.
Stir it all in to combine.
14. Into your skillet place 1
tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of
chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high
heat until it starts to bubble up. Let it cook for about 2 minutes.
14. Slice your chicken into
strips and serve over your cooked pasta and sauce. Garnish with chopped parsley
if you choose.
Enjoy!
This article and recipe
adapted from this site
HALAMAN SELANJUTNYA: