Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!
2-3large boneless and skinless chicken breastshalved horizontally to make 4
4tablespoonsflour(all purpose or plain)
4tablespoonsfinely grated fresh Parmesan cheese
2teaspoonsalt
1teaspoongarlic powder
1/2teaspoonBlack cracked pepper
For The Sauce:
5tablespoonsolive oil
2tablespoonsbutter
1smallonionfinely chopped
1wholehead of garlicpeeled and divided into 10-12 cloves
1 1/4cupchicken broth(stock)
1 1/4cuphalf and half or heavy cream(or evaporated milk)
1/2cupfinely grated fresh Parmesan cheese
2tablespoonsfresh parsley,to serve
Instructions
Season the chicken with salt, garlic powder and pepper.
In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
Heat 2 tablespoons of oil and 1 tablespoon 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 sheet of 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 the back of a 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 and let simmer and reduce to half, about 5 minutes.
Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
Mix in the 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 the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.