Creamy Garlic Chicken Breasts
18 April 2019
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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:
- Season the hen with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, parmesan cheese. Dredge fowl in the flour combination; shake off excess.
- 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.
- 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.
- 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.
- Reduce warmness to medium. Sauté the onion within the remaining oil/juices inside the pan until softened.
- Break 6 complete cloves of garlic with the blunt edge of the returned of a knife
- 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.
- 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.
- 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.
- 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.
- Garnish with parsley and a touch black cracked pepper.
- Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.
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