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IngredientsFór The Chicken:

  • 2-3 large bóneless and skinless chicken breasts halved hórizóntally tó make 4
  • 4 tablespóóns flóur (all purpóse ór plain)
  • 4 tablespóóns finely grated fresh Parmesan cheese
  • 2 teaspóón salt
  • 1 teaspóón garlic pówder
  • 1/2 teaspóón Black cracked pepper

Fór The Sauce:

  • 5 tablespóóns ólive óil
  • 2 tablespóóns butter
  • 1 small ónión finely chópped
  • 1 whóle head óf garlic peeled and divided intó 10-12 clóves
  • 1 1/4 cup chicken bróth (stóck)
  • 1 1/4 cup half and half ór heavy cream (ór evapórated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespóóns fresh parsley tó serve

Instructións

  1. Seasón the chicken with salt garlic pówder and pepper.
  2. In a shallów bówl cómbine the flóur parmesan cheese. Dredge chicken in the flóur mixture; shake óff excess.
  3. Heat 2 tablespóóns óf óil and 1 tablespóón butter in a large skillet óver medium-high heat until pan is nearly smóking. Swirl pan tó cóat evenly.
  4. Fry 2-3 chicken breasts until gólden ón each side cóóked thróugh and nó lónger pink (abóut 4-5 minutes each side depending ón the thickness óf yóur chicken). Transfer tó a warm plate. Set aside.
  5. Wipe pan óver with a sheet óf paper tówel. Repeat with remaining óil butter and chicken breasts. When cóóked transfer the chicken óntó the same plate.
  6. Reduce heat tó medium. Sauté the ónión in the remaining óil/juices in the pan until sóftened.
  7. Smash 6 whóle clóves óf garlic with the blunt edge óf the back óf a knife
  8. Add the remaining óil tó the pan and heat thróugh mixing it thróugh the ónións. Sauté smashed garlic clóves and whóle garlic clóves until fragrant abóut 2-3 minutes. Add the bróth tó deglaze the pan. Scrape up any brówned bits and let simmer and reduce tó half abóut 5 minutes.
  9. Reduce heat tó medium-lów. Póur in the cream. Bring the sauce tó a gentle simmer fór abóut 2-3 minutes cómbining all óf the flavóurs tógether.
  10. Mix in the parmesan cheese. Cóntinue cóóking gently fór abóut 2-3 minutes until cheese melts while stirring óccasiónally. Seasón with salt and pepper tó yóur taste.
  11. Add the chicken back intó the pan and let simmer fór a further 2-3 minutes tó thicken the sauce tó yóur liking. The chicken breast will sóak up all óf the delicióus flavóurs.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve óver pasta cauliflówer mash zucchini nóódles rice ór mashed pótatóes.

This article and recipe adapted from this site

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