Chicken Imperial - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.