Garlic Parmesan Chicken (Print Version)
# Ingredients:
01 -
6 garlic cloves, minced.
02 -
½ teaspoon ground black pepper.
03 -
¼ cup plain flour.
04 -
½ teaspoon coarse salt.
05 -
1 ¼ cups thick cream.
06 -
3 tablespoons butter, split in half.
07 -
2 tablespoons dry sherry (if you'd like).
08 -
¾ cups chicken stock.
09 -
Fresh parsley to finish.
10 -
½ cup shredded parmesan.
11 -
½ teaspoon Dijon mustard.
12 -
2 tablespoons olive oil.
13 -
2 boneless chicken breasts.
# Instructions:
01 -
Slice each chicken breast into two thinner pieces after patting them dry.
02 -
Sprinkle chicken pieces with salt and pepper, then lightly dust with flour.
03 -
In a skillet over medium heat, melt the butter with oil and cook chicken fillets for 3-4 minutes on each side until golden-brown.
04 -
Heat minced garlic in butter until fragrant, then stir in leftover flour from coating.
05 -
Pour in the broth and sherry (if using), followed by cream, mustard, and parmesan. Let it cook until slightly thick.
06 -
Pop chicken back into the skillet, simmer for another few minutes, and sprinkle parsley on top before serving.
# Notes:
01 -
Bigger chicken pieces hold up better for this dish.
02 -
Swap in chicken thighs if you want—cook them for about 15 to 20 minutes.
03 -
Sherry can be substituted with marsala or even white wine.