This recipe comes courtesy of the March/April 2010 issue of Cooking with Paula Deen.
Crispy Chicken with Creamy Orange Sauce:
1⁄2 cup all-purpose flour 1 large egg, beaten 1 cup panko (Japanese bread crumbs) 6 boneless skinless chicken breasts, pounded to 1/4-inch thickness 2 tablespoons vegetable oil 1 1⁄2 cups heavy whipping cream 3⁄4 teaspoon minced fresh thyme leaves 1⁄4 teaspoon salt 3 tablespoons orange marmalade Garnish: fresh thyme sprigs, grated orange zest
In three separate shallow bowls, place flour, egg, and panko. Dredge each chicken breast in flour, dip in beaten egg, and dredge again in panko.
In a large nonstick skillet, heat oil over medium-high heat until hot. Add chicken, and cook for 3 minutes on each side or until chicken is done. Remove chicken from skillet; set aside. Wipe skillet clean.
Add cream, thyme, and salt to pan; bring to a boil. Cook, stirring frequently, for 7 minutes or until mixture is thickened. Stir in marmalade. Serve sauce over chicken. Garnish with fresh thyme sprigs and grated orange zest, if desired.