Categories: Main Course
Ingredients
- Chicken:
- 3 lg. chicken breasts
- 5 C corn flakes
- 3/4 C flour
- 1/2 tsp. salt
- 1/2 C milk
- 6 T olive oil
- 1 - 12 oz. pkg bowtie pasta
- Sauce:
- 10 oz Philadelphia Cooking Cream (Italian Cheese and Herb)
- 2 cans cream of chicken soup
- 1 C chicken broth
- 1/2 C milk
Directions
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In a small food processor crush the corn flakes into crumbs.
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Add the 1/2 tsp. salt to the 3/4 C flour. Stir.
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Place the flour, milk, and crushed cornflakes each into their own separate pan.
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Place chicken breasts in large Ziploc bag and seal. Pound the chicken flat.
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Cut each breast in half.
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Dredge chicken in the flour and place onto cookie sheet. Place sheet in freezer for 5 minutes.
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Start cooking pasta.
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Remove chicken and dredge each piece in milk and then immediately into the corn flake crumbs.
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Add olive oil to a hot skillet.
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Lay each chicken piece into the hot oil. Sprinkle with a little salt and pepper. Cook over heat for about 5 minutes or until underside is golden brown. Turn over. Add a little more oil if skillet is dry. Cover pan and reduce heat to medium. Cook for about 7 more minutes. Place chicken on a plate and over with foil.
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. Pour chicken broth, cooking crème, cream of chicken soup and milk into the same pan. Whisk together. Continue to heat until bubbly.
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. Slice chicken into strips and serve over cooked pasta and sauce.