Here is another good recipe with just the right amount for two people. This is a simple recipe that is quick to put together and cooks fairly quickly, so you can have supper on the table in less than an hour.
Chicken Imperial for Two
- 2 boneless, skinless chicken breasts, (6- to 8-ounces each)
- Salt and pepper
- 1/2 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 1/2 tablespoons unsalted butter (softened, plus 1 tablespoon melted)
- 1 tablespoon minced fresh parsley
- ¼ teaspoon dried thyme
- 1 garlic clove (minced)
- 1/2 cup heavy cream
- 1/3 cup chicken low sodium broth
- 1/4 cup dry white wine
- 1 small shallot (minced)
- 1 teaspoon Dijon mustard
- Pat chicken dry, season with ½ teaspoon salt on both sides. Wrap chicken in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 425F.
- in a medium size bowl mix together the panko, Parmesan, softened butter, 1 1/2 teaspoons parsley, thyme, garlic, and 1/4 teaspoon pepper with a fork until butter is fully incorporated into crumbs.
- Lightly spray a 13 x 9 casserole dish with cooking spray, pat chicken pieces dry and season generously with salt and pepper. Place chicken in casserole dish leaving about 1 – 2 inches between them; using a pastry brush coat tops of chicken with the melted butter. Spoon the crumb mixture onto the top of the chicken.
- In a 2 cup measuring cup mix together the cream, broth, wine, shallot, and mustard. Carefully pour the sauce around the chicken being careful not to pour on top. (You want to keep the crumb mixture dry) bake until chicken is at 160F and crumbs are well browned.
- Remove chicken from the oven, place chicken on a serving platter, return the casserole dish to the oven and continue baking until sauce is thickened. This will just take several minutes to watch it closely. Pour sauce around chicken, garnish with remaining parsley, and serve hot.