Ingredients
FOR THE CHICKEN
2-3 large boneless chicken breasts or thighs, cut to make 4-6 servings
4 tbsp flour
4+ tbsp Parmesan cheese
2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
FOR THE SAUCE
5 tbsp EVOO
2 tbsp butter
1 small onion, chopped (yes...I even used it!)
1 whole head of garlic...peeled & divided (about 10-12 cloves)
1.25 cups chicken broth
1.25 heavy cream (or 1/2 & 1/2)
1/2 cup Parmesan cheese
2 tbsp parsley (optional)
Directions
~ Season the chicken - S&P and garlic powder. In a shallow bowl, combine the flour & parm. Dredge the chicken in the flour mixture.
~ Heat EVOO and butter in a large skillet over medium-high heat, and when almost smoking, add in the chicken to fry for about 4-5 minutes on each side. Once cooked, set aside
~ Reduce the heat to medium to saute the onions and garlic. Once they are fragrant and translucent, add in the broth to deglaze the pan...for about 5 more minutes
~ Reduce the heat to medium low and add in the cream...simmer for about 5+ minutes or until the sauce is thickened to your desired amount
~ Mix in the Parmesan cheese, stirring occasionally until melted.
~ Add the chicken back into the pan for a couple of minutes, and then serve!