Creamy Garlic Chicken Breasts #chicken >> #spaghetti >> #pasta >> #food >> #keto >> #healthy >> #cooking
Creamy Garlic Chicken Breasts
INGREDIENTS
For the chicken:
- 2-3 large boneless, skinless chicken breasts cut in half horizontally to make 4
- 4 tablespoons flour (all purpose or plain)
- 4 tablespoons fresh parmesan, finely grated
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed black 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 cups chicken broth (broth)
- 1 1/4 cup half and half or heavy cream (or evaporated milk)
- 1/2 cup fresh parmesan, finely grated
- 2 tablespoons fresh parsley, to serve
INSTRUCTIONS
- Seas0n the chicken with salt, garlic powder and pepper.
- In a shall0w bowl, combine the flour and parmesan. Dredge the chicken in the fl0ur mixture; shake off the excess.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat until the skillet is almost steaming. Shake pan to coat.
- Fry 2-3 chicken breasts until golden on each side, well cooked and no longer pink (about 4-5 minutes on each side, depending on the thickness of your chicken). Transfer to a warm plate. Put aside.
- Wipe the mold with a sheet of paper towel. Repeat with the remaining oil, butter and chicken breasts. Once cooked, transfer the chicken to the same plate.
- Reduce the heat to medium. Saute the onion in the oil / juice remaining in the pan until softened.
- Crush 6 whole garlic cloves with the dull edge of the back of a knife
- Add the remaining oil to the pan and heat, mixing with the onions. Sauté the crushed garlic cloves and the whole garlic cloves until they are fragrant, about 2 to 3 minutes. Add the broth to deglaze the pan. Scrape the golden pieces and simmer and reduce by half, about 5 minutes.
- Reduce the heat to medium-low. Pour the cream. Bring the sauce to a gentle boil for about 2-3 minutes, combining all the flavors together.
- Stir in the parmesan. Continue to cook gently for about 2-3 minutes until the cheese melts, stirring occasionally. Season with salt and pepper to taste.
- Return the chicken to the pan and simmer another 2-3 minutes to thicken the sauce to your liking. The chicken breast will absorb all the delicious flavors. Varnish with parsley and a little crushed black pepper.
- Serve over pasta, mashed cauliflower, zucchini noodles, rice or mashed potatoes.