Southern Fried Chicken
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Very few things smell as wonderful as chicken being fried and this chicken fried steak recipe tastes even better than it smells. Served with parmesan cheese and a basil sauce, this makes a mouthwatering dinner. The sauce is not exactly healthy but if it is creaminess and richness you are looking for, this is an excellent chicken fried steak recipe. You can serve this tasty dish with mashed potatoes, French fries, boiled potatoes or anything else you want. It is a nice warming meal for a chilly evening and this recipe is actually really easy to prepare.
Chicken Fried Steak with a Parmesan Basil Sauce
This chicken fried steak recipe is very simple and most of the flavor comes from the sauce. The chicken is simply dredged in plain egg and plain flour and pan fried in butter until it is done. The butter gives it a rich flavor. The sauce is made with basil, cream and flour and the parmesan cheese melts slightly when you sprinkle it over the hot sauce. This is an unusual recipe for chicken fried steak which is sure to please you.
This recipe has a fresher taste if you use fresh basil rather than dried but you can use dried basil if it's all you have. Leave off the parmesan if you don't like it or serve it on the side if only some of your family enjoy the taste and others would prefer this chicken fried steak without the cheese. Serve it with pasta or mashed potatoes and perhaps a green vegetable or two.
For a richer sauce you can use heavy cream instead of the Half & Half. It just depends how thick and rich you want the sauce. This is quite a high fat sauce so it's perhaps not the best chicken fried steak recipe if you are watching your figure but if you've been eating well all week then treating yourself with this wonderful dish isn't going to do you any harm!
Juicy Basil and Parmesan Chicken Fried Steak
Ingredients -
4 skinless chicken breasts
1 ½ cups all purpose flour
⅓ cup grated parmesan
3 tablespoons fresh basil or 1 ½ tablespoons dried basil
⅜ cup butter
2 beaten eggs
2 cups Half & Half
Preparation:
Preheat a skillet over a low to moderate heat.
Pound the chicken breasts to ½ inch thick between 2 pieces of plastic wrap, using the flat side of a meat mallet or a rolling pin.
Dip the chicken in the egg and then dredge it in the flour.
Add the butter to the skillet and let it melt without burning.
Add the chicken to the pan and cook it for about 5 minutes per side.
Remove the chicken from the pan. Add the basil, cream and 1 tablespoon of the flour to the skillet.
Turn the heat down to low and scrape up the drippings from the bottom of the pan.
Cook the mixture until it thickens.
Serve the chicken with the sauce drizzled over it and sprinkle the parmesan over the top.
(Serves 4)