Dressed Up Shake & Bake Chicken

I posted earlier about making a homemade shake & bake mix for chicken along with our traditional way for serving this comfort food. However, this homemade coating mix can be used for boneless, skinless chicken breasts as I did in this meal or for homemade chicken nuggets or chicken fried steak. Boneless, skinless chicken breasts can even be cut into smaller pieces then breaded an baked for a healthier version of chicken popcorn.

Chicken & Egg Noodles

Provence seasoned Last Thursday I decided to make a quick and easy dinner using baked coated boneless, skinless chicken breasts. I paired the chicken with buttered extra broad egg noodles then topped both with an Herbs de Provence Parmesan white sauce. Tomato slices added a nice accent to the meal.

Method: Coat the chicken and bake at 350ºF until golden brown. Cook the egg noodles to al dente. Drain and stir in about 1 tbsp butter. Plate and top both with white sauce.

Herbs de Provence Parmesan White Sauce

2 c half & half cream
½ c fresh grated Parmesan cheese
1 tbsp Herbs de Provence
2 tbsp corn starch
2 tbsp water

Warm the half & half and Parmesan cheese until cheese is melted and mixture comes to almost a boil. Stir in the herb mixture. In a small bowl mix the corn starch and water. Slowly pour the corn starch mixture into the milk mixture while stirring. Continue to heat the mixture while stirring until the sauce is thickened.