Crispy Chicken with Creamy Orange Sauce

By á-2700

Paula Deen

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 Tbsp. vegetable oil
• 1 1/2 cups heavy whipping cream
• 3/4 tsp. minced fresh thyme leaves
• 1/4 tsp. salt
• 3 Tbsp. orange marmalade

Details

Servings 6

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 mins. 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 mins. or until mixture is thickened. Stir in marmalade. Serve sauce over chicken.