Panko-Crusted Chicken with White Wine & Thyme Cream Sauce

I've been feeling a little lazy about dinner lately. In fact, I have probably had sandwiches for dinner more in the last two weeks than I have had collectively in the past 6 months. Yeah, it was that bad for awhile...ha! But no more. I've gotten back into the cooking and baking groove, and am even experimenting more with cooking sans recipes. It's a little scary, and a lot more messy than being organized with a paper recipe sitting in front of me but I have to say that being able to pick out ingredients that I think will go well together, and coming out with a dish that tastes amazing...well, it's just what I've been needing.

I'm sure I'm not the first person to cook something similar to this, but I can say that I didn't look at any recipes online or otherwise when I put it together. So, I won't claim it as an "original", but I also don't have any sources to site. If you are a fan of cream sauces, you should definitely try this one out!!

Panko-Crusted Chicken with White Wine & Thyme Cream Sauce

Ingredients

• 2 chicken breasts
• Salt & pepper to taste
• 1/2 cup Panko
• 1/4 cup flour
• 2 Tbsp olive oil
• 1/2 cup white wine
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup fresh thyme, finely chopped

Preparation

1.   Mix Panko and flour together in a shallow dish. Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.

2.   Heat oil in a skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned and crisp. Remove from skillet and keep warm.

3.   Add wine to skillet and deglaze, scraping any bits. Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through.

4.   Serve chicken with sauce over the top.