Chicken Imperial

• boneless skinless chicken breasts↗4
• panko breadcrumbs↗1 cup
• grated parmesan cheese4 tablespoons
• unsalted butter, softened↗3 tablespoons
• minced fresh parsley2 tablespoons
• minced fresh thyme2 teaspoons
• garlic cloves, minced↗2
• heavy cream↗1⁄2 cup
• chicken broth↗1⁄3 cup
• dry white wine↗1⁄4 cup
• small shallots, minced or 1/2 onion↗1 -2
• Dijon mustard↗1 teaspoon

Step-by-step instructions

1. 1

   Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.

2. 2

   Meanwhile, combine panko, Parmesan, softened butter, parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.

3. 3

   Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13x9 inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount of panko mixture, pressing firmly to adhere.

4. 4

   Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 28 - 30 minutes.