Ingredients: |
Ingredients: For the Chicken:
2-3 large boneless, skinless chicken breasts halved horizontally to make 4
4 T flour
4 T finely grated fresh Parmesan cheese
2 tsp salt
1 tsp garlic powder
½ tsp pepper
For the Sauce:
5 T olive oil
2 T butter
1 small onion finely chopped
1 whole head of garlic peeled and divided into 10-12 cloves
1¼ C chicken broth (stock)
1¼ C half and half or heavy cream (or evaporated milk)
½ finely grated fresh Parmesan cheese
2 T fresh parsley, to serve
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Directions: |
Directions:Season chicken with salt, garlic powder and pepper. In shallow bowl, combine flour and Parmesan cheese. Dredge chicken in flour mixture; shake off excess. Heat 2T of oil and 1T butter in a large skillet over medium-high heat. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside. Wipe pan over with a paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. Smash 6 whole cloves of garlic with the blunt edge of back of knife. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits, let simmer and reduce to half, about 5 minutes. Reduce heat to medium-low. Pour in the cream. Bring sauce to a gentle simmer for abut 2-3 minutes, combining all of the flavors together. Mix in Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. add chicken back into the pan and let simmer for a further 2-3 minutes to thicken sauce to your liking. The chicken breast will soak up all of the delicious flavors. Garnish with parsley and black pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes. |
This recipe for Creamy Garlic Chicken Breasts (Recipe from Heidi Sample) is from