Chicken Imperial for Two

By lorik

Use chicken breasts of equal size so they cook at the same rate. Ian’s Panko Breadcrumbs, Original Style won a recent test kitchen taste test of bread crumbs.

Ingredients

• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 1/2 cup panko bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 1/2 tablespoons unsalted butter, softened, plus 1 tablespoon melted
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 small shallot, minced
• 1 teaspoon Dijon mustard

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Meanwhile, combine panko, Parmesan, softened butter, 1 1/2 teaspoons parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.

3. Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13 by 9-inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount panko mixture, pressing firmly to adhere.

4. Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 17 to 20 minutes.

5. Using spatula, transfer chicken to platter. Return dish to oven and continue to cook until sauce is thickened slightly, 1 to 3 minutes. Season with salt and pepper to taste. Spoon sauce around chicken, sprinkle with remaining 1 1/2 teaspoons parsley, and serve.