Chicken Breasts in Parmesan Cream

Servings 6 people


  • 4 tablespoons unsalted butter divided
  • 6 boneless skinless chicken breast halves
  • 3 tablespoons flour
  • 1 cup light cream
  • sea salt and freshly ground black pepper to taste
  • 3/4 cup grated fresh Parmigiano-Reggiano cheese divided
  • 4 egg yolks
  • 3/4 cup dry bread crumbs


  • Preheat oven to 350 degrees. Coat a baking pan with 1 tablespoon of butter.
  • In a medium skillet, melt remaining 3 tablespoons of butter over medium heat. Add chicken and saute for 3 to 5 minutes per side or until browned; transfer to prepared baking pan.
  • To the same skillet, add the flour; cook over low heat for 2 minutes. Gradually stir in cream; cook and stir for 5 minutes or until sauce have thickened. Stir in 1 tablespoon of cheese.
  • In a small bowl, whisk egg yolks with 1 tablespoon of the warm sauce; blend well then add mixture to the sauce in the skillet.
  • Coat chicken with sauce, remaining cheese and bread crumbs; bake for 10 minutes.


SERVING SUGGESTION: Steamed baby red potatoes and steamed green beans.
VEGETARIAN: Use non-breaded faux chicken patties and adjust cooking time accordingly.
GLUTEN FREE: Use gluten-free flour. Use gluten-free bread crumbs or make your own crumbs from gluten-free bread.
NUTRITION: Per Serving Calories: 510, Total Fat 37g, Cholesterol 294mg, Sodium 669mg, Total Carbohydrates 23g, Dietary Fiber 1g, Protein 22g Points: 14
Tried this recipe?Let us know how it was!