Baked Chicken Imperial

Name: Baked Chicken Imperial
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt and pepper; 4 ounces, French baguette, cut or torn into 1-inch pieces (4 cups); 1/3 cup, grated Parmesan cheese; 3 tablespoons, unsalted butter, softened, plus 2 tablespoons melted and cooled; 3 tablespoons, minced fresh parsley; 2 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 1 cup, heavy cream; 3/4 cup, low-sodium chicken broth; 1/3 cup, dry white wine; 1 , shallot, minced; 2 teaspoons, Dijon mustard

Main Courses
Chicken

Appears in Cook's Country April/May 2012

Chicken with buttery bread crumbs should be a simple winner of a dish—as long as the crumbs don’t get greasy and end up in a heap at the bottom of the pan.

SERVES 4

TIME 1¼ hours, plus 30 minutes salting

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