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creamy garlic chicken breasts


INGREDIENTS
For The Chicken:
  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

For The Sauce:
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

INSTRUCTIONS
  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  4. 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.
  5. 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.
  6. Reduce heat to medium. Saut� the onion in the remaining oil/juices in the pan until softened.
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  8. Add the remaining oil to the pan and heat through, mixing it through the onions. Saut� 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.
  9. 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.
  10. 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.
  11. 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.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

This article and recipe adapted from this site

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