Categories: Chicken

Ingredients

• 1/2 cup flour
• 2 eggs, beaten
• 3 cups corn flakes cereal, crushed
• 2 boneless, skinless chicken breasts, season with salt and pepper
• 6 tbsp. unsalted butter, divided
• 2 cups sliced yellow onions
• 1 tbsp. minced fresh garlic
• 1/2 tsp kosher salt
• 1/4 cup bourbon
• 14.75 oz can cream-style corn
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp. minced fresh rosemary
• 1 cup seeded and chopped Roma tomatoes
• 2 tbsp. minced fresh parsley

Directions

1. Preheat oven to 200. Place a rack inside a baking sheet.

2. For the cutlets, place 1/2 cup flour, eggs and corn flakes in three separate shallow dishes.

3. Prepare chicken for cutlets.

4. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in corn flakes, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.

5. Saute cutlets in 2 batches in 3 tbsp. butter per batch in a saute pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.

6. For the sauce, saute onions and garlic with salt in drippings in same pan over medium-high heat until softened; reduce heat to medium and cook, covered, until beginning to brown, stirring occasionally, 10 minutes.

7. Deglaze pan with bourbon, scraping up any brown bits. Add cream-style corn, corn kernels, broth, cream and rosemary; cool until thickened, 2-3 minutes.

8. Stir in tomatoes and simmer sauce until heated through, 2-3 minutes. Stir in parsley and season sauce with salt and pepper.

Email to a friend | Print this recipe | Back