Ingredients :
- 4 boneless skinless chicken breast halves
- 1/2 cup plus 1 tablespoon all-purpose flour, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 whole garlic bulb, peeled and separated into cloves
- 1 small onion, finely chopped
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Directions :
- Pound chicken breasts with a meat mallet to 1/2-in. thickness. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess
- In a large skillet, heat oil over medium-high heat. Cook chicken in batches until no longer pink. Remove and keep warm.
- Melt butter in same skillet; reduce heat to medium. Add garlic cloves and onion. Cook and stir until lightly browned, 2-3 minutes. Sprinkle with remaining 1 tablespoon flour; stir until blended. Gradually stir in cream, broth and garlic powder. Bring to a boil. Reduce heat; cook and stir until slightly thickened, 4-6 minutes.
- Stir in Parmesan cheese. Return chicken to pan; heat through. Sprinkle with parsley.
