I am always on the lookout for a great Italian dish and yesterday’s experiment in the kitchen produced one! Served with a fresh green salad and crusty artisan bread, the whole house smelled like one of those wonderful Italian restaurants we visited when we were in San Francisco a few years ago.
6-8 boneless, skinless chicken breasts, depending on size
2 cups flour
½ cup seasoned bread crumbs
fresh ground black pepper
¾ to 1 cup olive oil
2 TBS minced garlic
1/4 cup butter
1 can evaporated milk
1 can chicken broth
1 lb. fresh asparagus cut into 1 inch pieces
1 cup sliced fresh cherry tomatoes
Put Dean Martin on your I-pod. Crank it up. Mix together flour, seasoned bread crumbs, salt, and pepper. In pan, heat olive oil and lightly sautee garlic, just until it is barely golden. Dredge chicken in flour mixture and brown in pan. Place chicken in 13 X 9 baking dish. Scrape any garlic or drippings from pan and add in butter. Stir until it melts. Mix in ½ cup flour mixture, broth, and milk. Stir until bubbly. Add in asparagus and tomatoes. Pour over chicken in pan. Sprinkle Parmesan cheese over all and bake at 350 degrees for about 40 minutes, depending on thickness of meat. Serve over angel hair pasta.