Being a food blogger means always looking for or trying to come up with new recipes, so we don’t have a lot of repeat dinners in our house. I mean, sure we do have some things that are quick and easy so they get thrown on the menu or made in a pinch, but we don’t have a rotation of repeats all that often. I go through phases where I want to remake some of my favorites (or J’s) from the past, but then there are so many to choose from that it can be overwhelming sometimes, too. But during my last round of menu planning, I was having a hard time coming up with the final few meals, and I decided to go digging through the archives for an oldie but goodie. And boy did I find one.
I actually came up with this recipe back in 2011, and hadn’t re-made it since. Until last night. And now I’m kicking myself for waiting so long to make it again. The sauce is so good you will want to drink it right out of the pan. And since the original post (well, picture) wasn’t so great, I decided that after 4 years, this little beaut deserved a new post. Normally I don’t make a new post for an old recipe that is already on here, but I decided to make an exception this time. This recipe needed to be brought back to the forefront. My friends needed to see this recipe! So, how could I not??
The crispy panko crusted chicken and the creamy white wine and thyme sauce that is drinkably good is worthy of a weeknight dinner with your family or to serve guests at a dinner gathering.
- 3-4 chicken breasts
- Salt & pepper, to taste
- 1/2 cup Panko
- 1/4 cup flour
- 2 Tbsp olive oil
- 1 cup white wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup fresh thyme, finely chopped
- Either pound chicken breasts with a meat mallet to 1/4″ thickness, or carefully slice them in half, cross-wise so that you have 6-8 chicken breast halves.
- Mix Panko and flour together in a shallow dish. Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.
- Heat oil in a large skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned and crisp. Remove from skillet and keep warm.
- Add wine to skillet and deglaze, scraping any browned bits. Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through. Add the chicken back to the pan to heat through along with sauce.
- Serve the chicken with extra sauce.