Creamy Garlic Chicken Breasts

Womenscorner Desk
October 8, 2020

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

Read More : Creamy Dijon Chicken

- 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

Method : Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken within the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter during a large skillet over medium-high heat. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on all sides , cooked through and not pink (about 4-5 minutes all sides , counting on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of towel . Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto an equivalent plate.
Reduce heat to medium. Sauté the onion within the remaining oil/juices within the pan until softened. Smash 6 whole cloves of garlic with the blunt fringe of the rear of a knife. Add the remaining oil to the pan and warmth 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 any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour within the cream. Bring the sauce to a mild simmer for about 2-3 minutes, combining all of the flavours together.
Mix within 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 to the pan and let simmer for an extra 2-3 minutes to thicken the sauce to your liking. The pigeon breast will take in all of the delicious flavours.

Garnish with parsley and a touch black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.