Creamy garlic chicken breasts

Introduce

Chef :

Elyse Rose

Creamy garlic chicken breasts

I got this recipe online

Ingredient

boneless skinless chicken breasts cut in half horizontally

4 Tbs

Cooking instructions

* Step 1

Cut chicken in half and trim extra fat. Season the chicken with salt, garlic powder and pepper.

* Step 2

In a shallow bowl or on a plate combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

* Step 3

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. Repeat for all chicken.

* Step 4

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.

* Step 5

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.

* Step 6

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.