Crispy Chicken with Creamy Orange Sauce

By KDCooks

"From Paula Deen Magazine"

Ingredients

• 1 ⁄2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko (Japanese bread crumbs)
• 6 boneless skinless chicken breasts, pounded to 1/4-inch thickness
• 2 tablespoons vegetable oil
• 1 1⁄2 cups heavy whipping cream
• 3 ⁄4 teaspoon minced fresh thyme leaves
• 1 ⁄4 teaspoon salt
• 3 tablespoons orange marmalade
• Garnish: fresh thyme sprigs, grated orange zest

Details

Servings 6
Adapted from pauladeenmagazine.com

Preparation

Step 1

In three separate shallow bowls, place flour, egg, and panko. Dredge each chicken breast in flour, dip in beaten egg, and dredge again in panko.

In a large nonstick skillet, heat oil over medium-high heat until hot. Add chicken, and cook for 3 minutes on each side or until chicken is done. Remove chicken from skillet; set aside. Wipe skillet clean.

Add cream, thyme, and salt to pan; bring to a boil. Cook, stirring frequently, for 7 minutes or until mixture is thickened. Stir in marmalade. Serve sauce over chicken.

Garnish with fresh thyme sprigs and grated orange zest, if desired.