Creamy Garlic Chicken
Description
This irresistible chicken dish is easy and ia made in just one skillet. The sauce is creamy, rich and full of caramelized garlic that is wonderful to serve with mashed or boiled potatoes, rice or egg noodles.
Ingredients
Chicken:
2 large boneless, skinless chicken breasts
salt and pepper
3 t. Italian seasoning
1/2 c. all-purpose flour
4 T. Parmesan cheese, shredded
3-4 T. olive oil
Sauce:
3 T. unsalted butter
10 cloves garlic
3 T. all-purpose flour
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. heavy cream
1/2 c. Parmesan cheese
freshly chopped parsley, for serving
Directions
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Combine chicken broth, bouillon, soy sauce, thyme, onion and mustard powders; set aside.
Combine flour and Parmesan cheese on a plate.
Slice each breast horizontally to create 2-3 thin slices. Place the chicken in a gallon freezer bag or in between plastic wrap; use the textured side of a meat mallet to pound to 1/2 inch thickness. Pat completely dry with paper towels.
Season with Italian seasoning, salt and pepper. Dredge each side in the flour mixture; tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches 4-5 minutes per side, until a golden crust has developed; set aside, leaving brown remnants in the skillet. (See notes for key tips for searing chicken.)
Melt the butter in the skillet over medium to medium-low heat. Use a spatula to “clean” the bottom of the pan, loosening up brown bit. Add the garlic cloves; let them soften and caramelize for 6-7 minutes.
Add the flour; whisk or stir with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the chicken broth mixture in splashes, stirring continuously.
Stir in the cream; bring to a boil; reduce heat to low. Stir in the Parmesan cheese.
Add chicken back to the skillet along with juices from the plate. Spoon the sauce on top. Cover; cook for 5 minutes. The sauce will thicken during this time.
Serve, garnished with parsley.
4 servings.