Parmesan Chicken with Cajun Cream Gravy
6 boneless chicken breasts, pounded with a meat mallet until they are 1/4 inch thick
1/4 cup butter
1/4 cup olive oil
Flour Bowl
1 cup flour
1 tsp. kosher salt
1/2 tsp. pepper
Egg Bowl
2 eggs
1 Tbsp. water
Crumb Bowl
1 1/4 cups dry bread crumbs
1/2 cup grated parmesan
Cajun Cream Gravy
1 tsp. olive oil
2 oz. andouille sausage
3 Tbsp. plum tomatoes, peeled and chopped
3 Tbsp. green onion, chopped
2 Tbsp. onion, shopped
3 cloves garlic, chopped
1/2 cup chicken stock
1 1/2 cups cream
2 tsp. Creole seasoning
Set up the three bowls. Coat chicken on both sides with flour, then dip both sides into the egg mixture and dredge both sides in the crumb mixture. Next, make the gravy. Heat the oil over high heat. Add the sausage and sauté for 1 minute, breaking up the sausage best you can. Add the tomatoes, green onions, onions and garlic and stir-fry for 1 minute. Stir in the stock and de-glaze the bottom of the pan. Add the cream and Creole seasoning and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until the sauce thickens (about 12 minutes). While the gravy thickens, cook the chicken. Heat the butter and oil in a large skillet over medium-low heat. Fry the chicken until golden (about 2 or 3 minutes on each side).
Our comments: It’s all about the gravy!