Breaded chicken with mash and basil Avonmore cream sauce

Fan favourite with Avonmore Cooking Cream


    For the chicken:

    • 2 chicken fillets
    • 80ml Avonmore Fresh Milk
    • 150g breadcrumbs
    • 1 tsp Italian seasoning
    • Salt and black pepper
    • 30g Avonmore Irish Butter
    • 1 tbsp olive oil

    For the basil cream suace

    • 1 tsp olive oil
    • 1 red pepper, deseeded and finely chopped
    • 2 shallots, finely chopped
    • 60ml chicken stock
    • 80ml Avonmore Cooking Cream
    • 50g Parmesan, grated
    • 2 tbsp fresh basil, chopped, plus extra to garnish

    To serve:

    • Mash Potatoes


    1          Place the chicken fillets between two sheets of cling film. Pound the fillets flat with a meat mallet or rolling pin until they are of an even thickness.

    2          Pour the milk into one shallow bowl. In a second, combine the breadcrumbs and Italian seasoning with some salt and pepper. Dredge the chicken fillets in the milk and then in the crumbs, pressing them on to coat.

    3          Melt the butter with the olive oil in a pan over a medium-high heat. Cook the chicken for 5-6 minutes per side or until completely cooked throughout.

    4          Transfer the chicken to a cutting board and tent with foil to keep warm.

    5          For the sauce, add the olive oil to the same pan and cook the pepper and shallots for 4-5 minutes until just softened. Add the chicken stock and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the Cooking Cream, Parmesan and basil. Bring to a simmer and season to taste.

    6          Slice the chicken into strips. Place some mashed potato on each plate and add the chicken. Spoon over the basil cream sauce and garnish with extra fresh basil to serve.

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