Crockpot Beer Chicken. Since the sauce from that recipe was virtually tasteless, I decided to make a different sauce for the remaining chicken. Hey, they were organic, free range, pampered chickens; I wasn't going to let them go to waste. There was no point in frying breaded chicken for it so instead I just made the sauce and poured it over the already cooked chicken.
1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, boneless chicken breasts, pounded thin with a meat mallet
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper
- Place milk and bread crumbs in separate, shallow bowls.
- In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer.
- Serve chicken with sauce poured over the top.