Easy and delicious comfort food at its finest. lightly floured boneless bird breasts are pan fried in butter and oil till golden and crispy earlier than being delivered to a mouth-watering garlic cream sauce. packed with caramelised flavour, you may LOVE how smooth this is!

Boneless fowl breasts are pan fried in till golden and crispy before being brought to a mouth-watering garlic cream sauce! filled with caramelized flavour, will LOVE how smooth that is!

With all of the creamy sauce recipes i've on this web site (Creamy Garlic Tuscan Shrimp, Creamy Dijon hen, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands proud from the gang!

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
  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, integrate the flour, parmesan cheese. Dredge hen in the flour aggregate; shake off extra.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a huge skillet over medium-excessive warmth till pan is nearly smoking. Swirl pan to coat calmly. 
  4. Fry 2-3 chook breasts until golden on each side, cooked through and no longer purple (approximately 4-5 mins each facet, depending on the thickness of your bird). switch to a heat plate. Set apart.
  5. Wipe pan over with a sheet of paper towel. Repeat with ultimate oil, butter and hen breasts. whilst cooked, switch the hen onto the equal plate.
  6. Reduce heat to medium. Sauté the onion within the last oil/juices within the pan till softened. 
  7. Break 6 entire cloves of garlic with the blunt fringe of the lower back of a knife 
  8. Add the last oil to the pan and heat through, blending it through the onions. Sauté smashed garlic cloves and whole garlic cloves till fragrant, about 2-3 minutes. add the broth to deglaze the pan. Scrape up any browned bits and permit simmer and reduce to 1/2, approximately five minutes.
  9. Lessen warmness to medium-low. Pour within the cream. carry the sauce to a gentle simmer for about 2-3 minutes, combining all the flavours collectively.
  10. Blend in the parmesan cheese. hold cooking gently for about 2-3 minutes until cheese melts, whilst stirring every now and then. Season with salt and pepper in your flavor. 
  11. Add the fowl back into the pan and let simmer for a similarly 2-three mins to thicken the sauce on your liking. The bird breast will absorb all the delicious flavours.
  12. Garnish with parsley and a bit black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.