Garlic Parmesan Chicken (Print Version)
# Ingredients:
01 -
1¾ 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 each: onion powder, oregano, basil, parsley.
08 -
2 large boneless skinless chicken breasts.
09 -
Salt and pepper to taste.
10 -
2 teaspoons parsley.
11 -
1-2 tablespoons olive oil.
12 -
¾ cup dry white wine.
13 -
4 cloves garlic, minced.
14 -
3 tablespoons butter.
15 -
3 tablespoons flour.
16 -
½ cup freshly grated Parmesan cheese.
17 -
1 tablespoon fresh lemon juice.
# Instructions:
01 -
Mix all sauce ingredients in a measuring cup; set aside.
02 -
Cut chicken breasts lengthwise to make thinner slices. Pound to ½ inch thick. Season chicken with salt, pepper, and parsley.
03 -
Heat olive oil in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden. Remove and set aside.
04 -
Turn off heat. Add wine, then set to medium. Scrape pan bottom. Simmer 2 minutes.
05 -
Add garlic, cook 2-3 minutes until liquid reduces by half.
06 -
Mix in butter and flour. Cook 1-2 minutes.
07 -
Slowly add sauce mixture, stirring constantly. Bring to boil, reduce to simmer for 8 minutes.
08 -
Lower heat. Gradually stir in Parmesan cheese and lemon juice.
09 -
Return chicken to pan, spoon sauce over top. Heat 5 minutes until sauce thickens. Garnish with parsley.
# Notes:
01 -
Best served with mashed potatoes.
02 -
Use fresh-grated Parmesan for better melting.
03 -
Store leftovers up to 3 days in fridge or 3 months in freezer.
04 -
For wine, use Pinot Grigio, Chardonnay, or Sauvignon Blanc.