Parmesan Chicken with Cream Sauce


How much do you love the words “cream sauce?” Isn’t it just the epitome of comfort food? I think I shall publish a cookbook called simply “Comfort Food.” What do you think? Good idea? It’d sell like hotcakes. Mmmmmm. Hotcakes. Those are good comfort food! Look how easily distracted I am. This is a quick meal to make and so heavenly.


3-4 chicken breast halves, sliced on the diagonal into thin strips

3 eggs

1 T milk

24 Ritz crackers, finely crushed

3/4 c grated parmesan cheese

2 T vegetable oil

4 T butter



1 c chicken broth

2/3 c cream cheese


Mix eggs and milk in bowl. Set aside. In another bowl, mix cracker crumbs and parmesan cheese. Melt oil and butter in skillet over medium/low heat. Dip chicken strips in eggs, then in cracker/cheese mixture, coating thoroughly. Fry in oil/butter until golden, five minutes per side. Remove chicken from skillet and cover with tin foil to keep warm. Add broth and cream cheese to remaining oil/butter in skillet. Whisk until smooth. Bring to boiling. Cook 3 minutes or until thickened, stirring frequently. Serve cream sauce over chicken.

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2 Responses to Parmesan Chicken with Cream Sauce

  1. Jennie says:

    This was so yummy. The chicken was so moist and buttery and cream sauce was perfect. Family loved it!

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