PAN FRIED CHICKEN MEDALLIONS IN CREAMY BASIL PARMESAN SAUCE
This is a very rich dish. I made it the other night for the family and we loved it. It is a little like alfredo sauce over fried chicken. That's the best description I can give you. Don't eat this if you don't/can't eat lots of fat. It is completely out of this world though. I hope those of you brave enough to try it enjoy it as much as I do.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
- After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
- Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
- Then flip to cook the other side.
- After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
- Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
- Cook until slightly thickened.
- In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
- Grate approximately 1/3 cup of parmesan cheese over the dish.
- Serve hot.
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