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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Here's an easy weekday dinner idea: mix cooked chicken breasts with a creamy Parmesan cheese sauce... and bake. It's a great over rice, and it's ready in less than 30 minutes. Ingredients:
1/4 cup all-purpose flour |
4 boneless skinless chicken breasts, pounded to an even thickness |
1 tablespoon vegetable oil |
2 ounces prosciutto, chopped (optional) |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 (370 ml) can carnation evaporated milk (regular, 2% or fat-free) |
1/2 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. CHICKEN: Pour flour in a shallow dish. Coat chicken in flour, shakng off excess flour. Heat oil in a large non-stick skillet. Cook chicken 3-4 minutes per side or until cooked through. Reserve on clean plate.
2. SAUCE: Add prosciutto to skillet and cook until crisp, about 2 minutes. Drain off any fat. Add butter and flour and cook stirring often for about 3 minutes. Add evaporated milk and bring to a boil. Cook until thickened, about 3 -5 minutes. Stir in Parmesan cheese. Taste and adjust with salt and pepper. Return chicken to pan and turn to coat with sauce. Serve immediately.
3. TIPS: Serve over rice with your favorite veggies.
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