Crispy Italian Chicken and Pasta

A thousand apologies that I haven't posted in ages!! I've started a new job that has me working more than ever before and I've allowed it to be my excuse from getting on the computer as often as I used to. But alas, I am back and with the absolute best pan fried chicken that I have ever made, or even tasted.

The following is a Pinterest recipe that I have been wanting to try for months, but just hadn't gotten around to it. So when planning out my meals for the week I was determined that this one was finally going to make the list. And I'm so glad that it did!

(Just as a side note: I cut the entire recipe in half and it was the perfect portion for the hubs and me)

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
(thanks to Jamie Cooks It Up!)

Cooking Ingredients:
3 large chicken breasts
5 cups cornflakes (if you don't typically eat cornflake cereal and don't feel like buying an entire box just for this recipe - I sure didn't! - then just get the single serve breakfast bowls of cereal that they have for like $1. 1 serving was plenty for the hubs and my chicken)
3/4 cup flour
1/2 tablespoon salt
1/2 cup milk
6 tablespoons olive oil
12 oz bowtie pasta
10 oz Philadelphia Cooking Cream (Italian Cheese and Herb)
2 cans Cream of Chicken soup
1 cup chicken broth
1/2 cup milk

Cooking Directions:
1. Start by boiling a large pot of water for your pasta. Let the pasta cook while you prepare and cook the chicken. Place the chicken in a ziplock bag and use a meat mallet to pound the chicken flat. Then cut eat chicken breast in half.

2. Crush the cornflakes, either in a food processor or like i did - on a plate and I crushed them with my hands (you gotta have a little fun while you're cooking and the best way to do that is by getting messy!). Mix together the salt and flour in a pan. Dredge the chicken in the flour, making sure each piece is thoroughly coated. Place the chicken in the freezer for about 5 minutes (I had never done this before when coating my chicken, but it's genius! it helps the flour stick to the chicken and prevent it from caking off in the next step).

3. Dredge the chicken in the 1/2 cup milk. In another pan (or plate) dredge the chicken in the crushed corn flakes, again making sure each piece is thoroughly coated.

4. Add the oil to a hot skillet. Place each chicken breast in the skillet and sprinkle with a little salt and pepper. Cook on either side for about 5 minutes or until either side is golden brown. Then reduce to medium heat and cover, allowing the chicken to cook for about another 5 minutes.

5. By this time the pasta should be ready to drain. Once the chicken is cooked, remove it from the skillet and place on a plate. Using the same skillet, whisk together the Philadelphia Cream, Cream of Chicken soup, chicken broth, and milk over medium heat for a few minutes until sauce is formed.

6. Lastly you can either cut the chicken into strips and place on top of the pasta and sauce, or you can serve it on the plate alongside your pasta.

(photo curtesy of: Jamie Cooks It Up!)

This may sound like a lot of work, but it really wasn't too bad and I think it only took me a bout 30 minutes and we were ready to eat. And I am not lying when I say this is the best pan fried chicken that I have ever tasted. It was seriously amazing. I couldn't get enough, I had to go back for seconds (aka eat some of the hubs!). I think that it is the cornflakes. They add great texture and a little bit of sweetness. Either way, this is definitely the only way I'm making pan fried chicken from here on out.

Enjoy!