Creamy Garlic Chicken Breasts

Bird breasts in an irresistible garlic sauce packed with caramelized onions and garlic is a winner of a fowl dinner!

Clean and scrumptious comfort food at its greatest. lightly floured boneless bird breasts are pan fried in butter and oil till golden and crispy before being introduced to a mouth-watering garlic cream sauce. filled with caramelised flavour, you may LOVE how smooth that is!

Crispy, golden chook on the outside → soft and succulent at the interior → gently simmered in a creamy sauce with a lot flavour. The aggregate of your dreams! fowl breasts generally tend to have a awful reputation for being too dry, chalky or tough to swallow. however, this recipe yields flawlessly juicy breasts gently floured and pan fried.

With all the creamy sauce recipes i have in this web page (Creamy Garlic Tuscan Shrimp, Creamy Dijon chook, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands out from the group!

INGREDIENTS:

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked 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 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

INSTRUCTIONS:

1. Season the hen with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge fowl in the flour combination; shake off excess.
3. Warmth 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-excessive heat till pan is sort of smoking. Swirl pan to coat lightly. 
4. Fry 2-3 chook breasts until golden on every facet, cooked via and no longer red (about 4-5 mins each facet, depending on the thickness of your chicken). switch to a heat plate. Set apart.
5. Wipe pan over with a sheet of paper towel. Repeat with last oil, butter and fowl breasts. while cooked, transfer the fowl onto the equal plate.
6. Reduce warmness to medium. Sauté the onion within the remaining oil/juices inside the pan until softened. 
7. Break 6 complete cloves of garlic with the blunt edge of the returned of a knife 
8. Add the last oil to the pan and warmth via, mixing it via the onions. Sauté smashed garlic cloves and whole garlic cloves till aromatic, about 2-3 mins. add the broth to deglaze the pan. Scrape up any browned bits and let simmer and decrease to 1/2, approximately 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. carry the sauce to a mild simmer for about 2-three mins, combining all the flavours collectively.
10. Mix within the parmesan cheese. retain cooking lightly for approximately 2-three minutes till cheese melts, at the same time as stirring on occasion. Season with salt and pepper in your flavor. 
11. Add the bird again into the pan and let simmer for a similarly 2-3 mins to thicken the sauce on your liking. The chook breast will absorb all of the scrumptious flavours.
12. Garnish with parsley and a touch black cracked pepper. 
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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