Crusted Chicken in Basil, Thyme Cream Sauce



2 Boneless, Skinless Chicken Breast

1/2 C Gluten Free Bread Crumbs

1/4 C Butter

1C Chicken Broth (I used bone broth)

1 tsp. Dried Basil

1 tsp. Fresh Thyme

1 Clove Garlic, Minced

Pepper to taste

1 C Heavy Cream

1 C Whole Fat Plain Greek Yogurt (Can use 1 additional C heavy cream instead)

1/4 C Mozzarella Cheese, shredded

3/4 C Parmesan Cheese, Shredded


-Cut chicken long ways, then each half into 2-3 pieces.  You can take a plate or meat tenderizer and make thinner if you desire.

-Coat chicken in bread crumbs.

-In small sauce pan over low heat combine heavy cream and yogurt.  Stir often until yogurt melts and incorporates.

-In large skillet over medium heat, melt butter.  Cook chicken until each side is golden brown and chicken is cooked through, set aside.

-Pour chicken broth into pan, make sure to get browned bits off of bottom of pan.

-Stir in heavy cream mixture.  Add in garlic, pepper, and cheese.  Cook about 10-12 minutes, or until cheese is melted and incorporated.

-Add in chicken, cover and allow to simmer about 7-10 minutes.  This will allow breaded to absorb some of the sauce, and don’t worry, chicken will still be juicy and tender.

-Serve over favorite pasta or rice.  Enjoy!


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