Italian Herb-crusted Chicken Recipe
8oz chicken breast lightly breaded with herbs. white wine cream sauce baby mixed greens. tomato. onion. parmesan. balsamic vinaigrette
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Ingredients
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Chicken and Coating
White Wine Cream Sauce
Salad Ingredients
Method
Preparing the Chicken
- 1
Coat the Chicken
Start by preheating your oven to 375°F (190°C). Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs mixed with dried Italian herbs, salt, and pepper. Dredge the chicken breast in flour, then dip it in the egg, and finally coat it with the breadcrumb mixture.
- 2
Bake the Chicken
Place the coated chicken breast on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Making the White Wine Cream Sauce
- 3
- 4
Add Wine and Cream
Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate slightly. Next, add the heavy cream and stir to combine. Let the mixture simmer for another 5 minutes until it thickens slightly.
- 5
Finish the Sauce
Stir in the grated Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste. Remove from heat and set aside.
Assembling the Salad
- 6
Prepare Salad
In a large bowl, combine the baby mixed greens, diced tomato, and thinly sliced onion. Toss gently to combine.
- 7
Dress the Salad
Drizzle the balsamic vinaigrette over the salad ingredients and toss gently to coat evenly.
Serving
- 8
Plate the Dish
To serve, place a portion of the mixed greens salad on a plate, top with the baked Italian herb-crusted chicken, and drizzle the white wine cream sauce over the chicken. Enjoy your meal!