I found this recipe on Jamie Cooks It Up. SOooo good. The sauce is so rich and creamy!

What you'll need:

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 tsp salt
1/2 C milk
6 tbsp olive oil
1 12 oz package of bowtie noodles
fresh parsley, chopped, optional

for the sauce:
1 10 oz container Philadephia Cooking Cream (Italian Cheese & Herb flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
Its easiest to start your pasta first so that it is ready by the time your chicken and sauce is...

Start a pot boiling and when you got some good bubbles going you'll add your pasta 


BUT you can start your chicken while you wait for your water to heat.

Separate your flour, milk and crushed cornflakes into three separate bowls.

You want to defrost your chicken and then start at your first bowl with the flour in it.

Dip your chicken in the flour and coat both sides.

Lay out your flour coated chicken on a baking sheet and place in your freezer for about five minutes.

While your waiting heat up your oil in a large frying pan.
When you get your chicken out of the freezer and go to your next bowl, the milk.
Next coat your chicken in the cornflakes...
Throw your chicken onto your frying pan on the hot oil. 

Brown your chicken, about 3-5 minutes on each side. 

Lower the heat  and cover the chicken to make sure the chicken was cooked throughly. This should take 7-10 minutes.
Remove your chicken and set aside. Make sure you cover them in foil to keep warm. Make sure you are also checking your noodles to keep them from going too soft.

Next up is to make your sauce...
Add your cooking cream,
Your cream of chicken & 
...your chicken broth.

Stir everything together, serve over your pasta with your sliced chicken on top.

YUM!
 


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