Creamy Garlic Chicken
Description
This will be your new favorite dinner recipe. It's a one skillet chicken dish that's made in a flavorful, creamy gravy that's great served on a side dish of mashed potatoes, pasta or rice.
Ingredients
2 1/2 c. chicken broth
1 beef bouillon cube or 1 t. Better than Bouillon
1 t. low-sodium soy sauce, or Worcestershire sauce
1 t. onion powder
1/2 t. mustard powder
1/2 t. dried thyme
1/2 c. all-purpose flour
4 T. Parmesan cheese, shredded
Chicken:
2 large boneless, skinless chicken breasts
salt and pepper
3 t. Italian seasonings
3-4 T. olive oil
Sauce:
3 T. unsalted butter
10 cloves garlic
3 T. flour
1/2 c. heavy cream
1/2 c. Parmesan cheese
Directions
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Combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme; set aside.
Combine flour and Parmesan cheese on a plate/platter; measure out additional ingredients prior to beginning.
Slice the chicken horizontally to make 2-3 thinner pieces; place in a gallon size freezer bag (or in between plastic wrap). Use the textured side of a meat mallet to pound chicken to 1/2 inch thickness. Pat completely dry with paper towels.
Season chicken with Italian seasoning, salt and pepper. Dredge each side of chicken in the seasoned flour mixture. Knock off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed; set aside. Leave brown bits in the skillet.
Sauce:
Melt the butter in the same skillet over medium to medium-low heat. Use a silicone spatula to stir and loosen the brown bits on the bottom of the skillet. Add garlic cloves; let them soften and caramelize for 6-7 minutes.
Add the flour; stir with a fork for 1-2 minutes, until the raw flour smell is gone and it begins to brown. Add the chicken broth mixture in splashes, stirring continuously.
Stir in the heavy cream; bring to a boil; reduce heat to low. Stir in the Parmesan cheese.
Add the chicken back into the skillet along with any juices from the platter. Spoon the sauce on top. Cover; cook for 5 minutes for the sauce to thicken.
Serve, garnished with fresh parsley.
4 servings.