Parmesan Coated Chicken in a Cream Sauce

Parmesan Coated Chicken in a Cream Sauce


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A chicken breast is crumbed with Parmesan cheese then sautéed before cream is added to create a rich sauce. Serve with fresh vegetables.


Serves: 1 

  • 3 tablespoons plain flour
  • 1 skinless, boneless chicken breast
  • 1 egg, whisked
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and pepper, to taste
  • 1 1/2 cups (375ml) thickened cream
  • 1/2 cup diced spring onions
  • 1 pinch grated Parmesan cheese

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Flour the chicken breast then dip in egg, then in Parmesan cheese to coat.
  2. In a small frypan saute chicken over low heat, seasoning with salt and pepper to taste.
  3. When the chicken is half done (after about 4 to 5 minutes) stir in the cream and spring onions. Bring to a boil then remove from heat, sprinkle with a handful of Parmesan cheese and serve.

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