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Title: Creamy Garlic Chicken
Categories: Poultry, Vegetables, Dairy, Cheese, Herbs
Yield: 4 servings

2 Boned, skinned chicken
- breasts; halved
1/2 c + 1 tb A-P flour; divided
1/4 ts (ea) salt & pepper
2 tb Olive oil
2 tb Butter
1 Whole garlic bulb; peeled,
- separated into cloves
1 sm Onion; fine chopped
1 c Heavy whipping cream
1/4 c Chicken broth
1/2 ts Garlic powder
1/2 c Grated Parmesan cheese
2 tb Minced fresh parsley

BUTTERFLY CHICKEN: On a clean cutting board, use a sharp
knife to butterfly your chicken by halving the breasts
horizontally, so you have 4 thinner pieces.

Using a meat mallet, pound chicken to 1/2" thickness. If
you don’t have a meat mallet, use a rolling pan or
cast-iron skillet.

In a shallow bowl, mix 1/2 cup flour, salt and pepper.
Dredge chicken by dipping each piece into the flour
mixture to coat both sides, then shaking off any excess
flour.

COOK CHICKEN: Meanwhile, in a large skillet, heat oil
over medium-high heat. Sear the chicken until it’s well
browned on both sides. Set the chicken aside.

MAKE CREAMY SAUCE AND SERVE: In the same skillet, melt
butter on medium heat. Add garlic cloves and onion. Cook
and stir until lightly browned, 2-3 minutes. Sprinkle
with remaining 1 tb flour, and mix well. 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 the chicken to the pan and allow to heat through.
Serve with a sprinkle of fresh parsley.

Risa Lichtman, Toad Squat, Arizona

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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