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