Crispy Chicken With Italian Cream Sauce

• 3 large chicken breasts
• 5 cups corn flakes
• 34 cup flour
• 12 teaspoon salt
• 12 cup milk
• 6 tablespoons olive oil
• 12 ounces bow tie pasta
• 1 (10 ounce) containerphiladelphia cooking cream (Italian Cheese and Herb flavor)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 cup chicken broth
• 12 cup milk

1. Crush corn flakes into small crumbs.
2. Add salt to flour and stir to combine.
3. Pound chicken breasts thin with a meat mallet.
4. Cut each breast in half.
5. Dredge each chicken piece in flour.
6. Place chicken pieces in the freezer for about 5 minutes.
7. Remove chicken from freezer and dredge in milk and then in corn flake crumbs.
8. Add olive oil to hot skillet.
9. Place chicken pieces in hot oil and sprinkle with salt and pepper.
10. Cook for about 5 minutes over medium high heat turning once (add a little more oil if pan goes dry).
11. Cover skillet, reduce heat, and cook chicken 7 more minutes.
12. Remove chicken from skillet when cooked through and cover with tin foil.
13. In the same skillet, add broth, cooking creme, cream of chicken soup and milk.
14. Cook and whisk sauce for about 3 minutes.
15. Cut chicken into strips.
16. Place a serving of bow tie pasta in a pasta bowl and cover with sauce.
17. Place cut chicken strips on top of pasta and serve.

chicken breasts, corn flakes, flour, salt, milk, olive oil, pasta, containerphiladelphia cooking cream, cream of chicken soup, chicken broth, milk

Taken from www.food.com/recipe/crispy-chicken-with-italian-cream-sauce-474479 (may not work)