Creative Cooking with Southern Flair!
Basil Chicken Parmesan with Cream Tomato Sauce & Herb Roasted Tomatoes
Ingredients
Tomato Cream Sauce
2 tablespoons olive oil
1 tablespoons fresh minced garlic
2 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups chicken broth
2 tablespoons very finely grated sweet onion (and juices)
½ cup heavy cream
8 ounces Mascarpone cheese
28 ounces can Delallo San Marzano plum tomatoes (in water)
½ teaspoon salt
2 teaspoons fresh Italian parsley (chopped)
Fresh cracked white pepper
Herb Roasted Potatoes
1.5 pounds red fingerling potatoes (or small red potatoes)
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon coarse black pepper
2 teaspoons fresh rosemary (chopped)
2 teaspoons. fresh thyme leaves
Parchment paper
Basil, Parmesan Chicken
4 boneless chicken breasts
Salt
1/2-cup flour
3 large eggs, whisked
1/2-cup plain (unseasoned) breadcrumbs
1/3-cup fine grated Parmesan cheese
2 tablespoonsdried basil
1 teaspoon coarse black pepper
Olive oil
Directions
Tomato Cream Sauce
Heat olive oil at medium temperature in a sauté pan. Add garlic and cook until lightly browned, stirring continuously to prevent burning.
Whisk in butter and flour and cook for 1 minute. Add chicken broth, grated onions, cream, Mascarpone cheese and whisk until smooth. Add tomatoes and salt and simmer uncovered until slightly thickened. Salt & pepper to taste, then add fresh parsley. Sauce will thicken more as is cools.
Herb Roasted Potatoes
Wash and dry potatoes, then cut in ½ inch slices. Place potatoes in a medium sized mixing bowl, add olive oil and toss until potatoes are evenly coated. Sprinkle remaining ingredients (salt, pepper, rosemary and thyme) over potatoes and toss until evenly coated.
Pour the potatoes onto a baking sheet lined with parchment paper, spread out evenly and roast at 400 degrees for 30 minutes or until fork tender.
Basil, Parmesan Chicken
Pound chicken breast to a ¼ inch thickness and season both sides with salt & pepper.
Place the flour on a plate. Mix breadcrumbs, Parmesan cheese, dried basil and pepper in a bowl. Dredge each side of the chicken breast in the flour to coat thoroughly and shake off any excess. Dip each side of the breast in the egg mixture, and then dredge both sides in the breadcrumb mixture.
Add enough olive to a frying pan to cover the bottom and heat over medium temp until hot. Cook breasts for 3-4 minutes on each side or until cooked through. Serve with warm, cream tomato sauce.