Wow! What a dish! David keeps saying ‘You couldn’t get this dish in a restuarant around here!’
I just smile and say ‘Just leave a good tip!’
I love this dish because it’s such a picture perfect recipe that won’t let me down. More importantly, it’s really delicious!
Ingredients
4 tablespoons Olive Oil
4 skinless boneless Chicken Breast halves
3/4 cup seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1 cup Milk
2 tablespoons Flour
Sauce
1 tablespoon Butter
1 small yellow Bell Pepper, chopped
1 small red Bell Pepper, chopped
1/4 cup Scallions, chopped
3 whole Garlic Cloves, minced
1 teaspoon crushed Red Pepper
2 1/2 cups heavy Cream
1 cup Chicken Broth
4 tablespoons fresh Cinnamon Basil, chopped
1 cup Parmesan Cheese, grated
1 cup Mushrooms, sliced
Salt and Pepper
1 package Bowtie Pasta
1/4 cup Parmesan Cheese, grated (to sprinkle over finished dish)
Directions
Wash and pat dry the chicken breasts. Pound until very thin, as thin or thinner than 1/4″ thick. (The thinner the chicken breasts the better)
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in a heavy bottom pan the olive oil and fry at medium high temperature until golden, crisp, and cooked through. Add more oil if needed. Remove and drain the chicken. Keep warm.
Melt the butter in the same pan, over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to pan and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to pan and saute 2 or 3 minutes.
Add heavy cream and chicken broth. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add Cinnamon Basil and Parmesan cheese to sauce, stirring to blend. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Meanwhile, cook bowtie pasta in a large pot of boiling salted water until tender but still firm to bite. Drain and return to pot, add sauce and toss to coat.
Place pasta with sauce on plate and top with a chicken breast.
Sprinkle with a little grated Parmesan Cheese.
