CHICKEN WITH CREAMY GARLIC SAUCE

A dinner for garlic lovers! Succulent chicken topped off with a creamy garlic and Parmesan sauce. One-skillet easy!

Having literally loads of boneless skinless chicken breasts because I buy in bulk whenever they are on sale, I’m always looking for different ways to make them. Personally I find them too dry to bake so I try to introduce sauce into the mix and I prefer to cook them stovetop so they don’t overcook.

I visit Allrecipes often because there I find lots of every-day-type meals that have many photos from folks who’ve actually made the recipe and lots of reviews where cooks tell it like it is! And that’s where I found the original recipe for this chicken.

One thing I didn’t care for and changed was the way the chicken is cooked. Originally, it was done on a BBQ grill. There were instructions for oven, but as I said before, I prefer not to cook this cut by either of those methods.

So what I did was bread them with Italian-flavored bread crumbs and saute them in a bit of olive oil. Another thing I always do is hammer chicken breast to a uniform thickness so the cutlet cooks evenly. I also find it tenderized them some and does prevent them from becoming too dry. One more plus to doing this is they cook faster–and that always helps with this less-juicy cut.

I also changed the proportion of garlic and cheese. I wanted the cheese to be at best a condiment and let the garlic shine through. I also found that this needed double the amount of flour because the sauce was on the thin side for my taste.

After I cooked the chicken, I did something I rarely do–wiped out the pan with a paper towel. Reason is, I wanted the sauce to be totally white and not get discolored from the browned bits in the pan. If you don’t mind a slight discoloration, then don’t wipe out the pan. Your sauce, of course, will have more flavor because the browny bits are loaded with flavor.

INGREDIENTS

• 4 boneless skinless chicken breasts
• ½ cup half-and-half -OR- light cream
• 1 - 1½ cups Italian flavor bread crumbs
• 2 tbs olive oil (divided)
• Sauce:
• 2 tbs butter
• 2 tbs finely minced garlic
• 2 tbs flour
• ½ cup chicken stock
• 1 cup cream (heavy cream preferred)
• ¼ cup grated Parmesan cheese
• 2 oz softened cream cheese
• 1 tsp salt
• ¼ tsp white pepper

INSTRUCTIONS

• Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
• Heat a large skillet over medium heat; add 1 tbs of the olive oil.
• Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
• Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
• Add remaining 1 tbs of oil and repeat browning with remaining chicken.
• Place chicken on a platter, cover and keep warm in a 200 degree F oven.
• Read more please visit : bakeatmidnite.com

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