This dish is a simple yet elegant weeknight meal. Juicy chicken breasts are pan-fried and then simmered in a rich and creamy sauce made with garlic, Parmesan cheese, and heavy cream. Serve it over pasta, with roasted vegetables, or alongside a simple salad.
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season with salt and pepper.
- Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Dredge the chicken breasts in flour, shaking off any excess. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant. If using wine, pour it into the skillet and cook for 1-2 minutes, or until reduced by half.
- Simmer the Sauce: Pour in the heavy cream and bring to a simmer. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Combine and Serve: Return the chicken to the skillet and coat with the sauce. Simmer for an additional 2-3 minutes, or until the chicken is heated through. Garnish with chopped parsley and serve immediately.