Chicken with Pimiento Cheese Sauce

By bklynmommy

Ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 1 1/2 cups crushed Ritz crackers
• 1 egg
• Canola oil
• 2 tablespoons butter
• Half of an onion, finely chopped
• 2 cloves garlic, minced
• 2 ounces diced jarred pimientos
• 1 8-ounce package cream cheese, softened
• 1/2 to 1 cup milk or chicken stock
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Details

Adapted from cassiecraves.blogspot.com

Preparation

Step 1

1. Beat the egg. Season chicken cutlets with salt and pepper. Dip each chicken cutlet in egg, then in cracker crumbs.

2. Heat a thin layer of canola oil in a large skillet over medium to medium-high heat. Add chicken cutlets in batches (don’t overcrowd the pan) and fry until crispy and cooked through. Place on a rack in the oven to keep warm while you prepare the sauce.

3. Melt the butter in another skillet. Add onion and cook and stir until translucent. Add garlic; cook and stir for 30 seconds. Add pimientos and season with salt and pepper.

4. Stir in cream cheese and milk or chicken stock, starting with 1/2 cup and adding more to thin out the sauce as needed. Once the cream cheese is completely incorporated and the mixture is bubbly, stir in cheddar cheese until melted. Taste for seasoning and adjust as needed.

5. Serve the sauce over the chicken.