Garlic Parmesan Chicken Dish (Print Version)
# Ingredients:
→ Sauce
01 -
1 ¾ cups chicken broth
02 -
¼ cup heavy cream
03 -
1 teaspoon Worcestershire sauce
04 -
1 teaspoon mustard powder
05 -
1 teaspoon honey
06 -
½ chicken bouillon cube
07 -
½ teaspoon onion powder
08 -
½ teaspoon oregano
09 -
½ teaspoon basil
10 -
½ teaspoon parsley
→ Chicken/Other
11 -
2 large boneless skinless chicken breasts
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
2 teaspoons parsley
15 -
1-2 tablespoons olive oil
16 -
¾ cup dry white wine
17 -
4 cloves garlic, minced
18 -
3 tablespoons butter
19 -
3 tablespoons flour
20 -
½ cup freshly grated Parmesan cheese
21 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
02 -
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Season each side of the chicken with salt, pepper, and parsley.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
04 -
Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
05 -
Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
06 -
Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
07 -
Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
08 -
Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice.
# Notes:
01 -
Grate Parmesan cheese from a block for better melting and flavor.
02 -
Use a 12-inch skillet to allow the sauce to reduce and thicken properly.
03 -
Dry white wine, such as Pinot Grigio or Chardonnay, is recommended, but chicken broth can be substituted.
04 -
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.