Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts - boneless

  2. 2 cups 474ml Milk

  3. 1/2 cup 99g / 3 1/2oz Butter

  4. 1 Cream - heavy

  5. 1/4 cup 59ml Sherry

  6. 1 Stock

  7. 3 tablespoons 45ml Cornstarch

  8. 1/3 cup 13g / 1/2oz Basil leaves

  9. 1 teaspoon 5ml Black pepper

  10. 3/4 cup 177ml Romano - grated

  11. 3/4 cup 177ml Parmesan - grated

  12. 2 cups 292g / 10oz Bread crumbs

  13. 1 teaspoon 5ml Garlic powder

  14. 2 teaspoons 10ml Onion powder

Instructions Jump to Ingredients ↑

  1. Halve breasts. Marinate breast pieces in milk for 1 hour.

  2. Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy cream and sherry. Shake broth with cornstarch and add. Add basil and black pepper. Slowly add cheese and stir. When sauce is a magnificent oneness, thick, rich and aromatic, turn off heat and let it age for at least 15 minutes.

  3. Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix seasoned bread crumbs, garlic powder, and onion powder in bowl. Roll milk-soaked breast pieces in seasoned bread crumbs. Sit breasts on greased cookie sheet for a couple minutes. Bake for 10-12 minutes. Two minutes before done, remove breast and spoon on sauce.

  4. Remove breasts and serve immediately on ornate Venetian gold leaf platter, with long-stemmed parsley and spring onion garnish. Serve sauce in hand painted tureen from Torino.


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