Description
A delightful recipe for crispy chicken coated in a rich garlic cream sauce, perfect for family gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the Chicken: Pound chicken breasts to a uniform thickness and season with salt and pepper.
- Set Up Your Dredging Station: Arrange shallow bowls with flour, beaten eggs, and a mixture of panko breadcrumbs and grated Parmesan.
- Coat the Chicken: Dredge the chicken in flour, dip in egg, then coat in the panko-Parmesan mix.
- Cook the Chicken: Heat olive oil in a skillet and cook chicken for 4-5 minutes on each side until golden brown.
- Create the Garlic Cream Sauce: In the same skillet, melt butter, add minced garlic, and sauté. Pour in heavy cream and chicken broth, simmering until thickened.
- Season the Sauce: Mix in remaining salt, pepper, and Parmesan cheese.
- Bring It All Together: Return the chicken to the skillet, spooning the sauce over it, and garnish with parsley before serving.
Notes
For a lighter option, substitute half-and-half for heavy cream. Fresh ingredients enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 590
- Sugar: 1g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg