Creamy Garlic Parm Chicken

Sastojci

3 chicken breasts, flattened

3 tbsp olive oil

1 cup cream, room temp

Seasonings for chicken: 1 ½ tsp seasoning salt, 2 tsp paprika, 1 tsp Italian seasoning, 2 tsp garlic powder, 1 tsp black pepper

1 cup low-sodium chicken broth

7 garlic cloves, minced

¼ cup white wine (optional)

½ cup freshly grated parmesan

2 tbsp butter (for basting)

Sauce seasonings: ½ tbsp corn starch, 1 tsp Italian seasoning, 1 tsp onion powder, ½ tsp salt, 2 tsp pepper

Fresh chives, thinly sliced for garnish

For the mashed potatoes:

3 pounds russet potatoes or Yukon gold

1/4 cup salted butter, melted

Garlic head, halved

3/4 cup milk or cream

Salt, to taste

Upute

Pat your chicken dry with paper towel then flatten each breast with a mallet or a sturdy plate so they cook evenly.

Toss the chicken in a bowl with 1 tbsp olive oil and all the listed chicken seasonings. Make sure it’s coated all over.

Heat 2 tbsp olive oil in a large pan over medium-high heat. Once hot, add your seasoned chicken - don’t overcrowd the pan… this isn’t public transit. Sear for about 5 minutes per side until golden. Add the butter and baste. After 2 more minutes, set the chicken aside.

In the same pan, pour in a splash of wine (if using) to deglaze. While cooking off the wine for 2 minutes, scrape up all those glorious golden bits. Add the garlic and sauté for a minute until it smells unreal. Stir in the sauce seasonings and cook for another minute.

Pour in the chicken broth, bring to a boil, then drop the heat to a low simmer. Stir in the cream and let it gently bubble for a few minutes. Now add that parmesan and stir again. Return the chicken back to its creamy throne and allow it to briefly bathe, spooning sauce over it.

Serve it over mashed potatoes, rice, or pasta. Garnish with fresh chives and an extra sprinkle of parmesan if your heart says so.

For the mashed potatoes: peel then quarter the potatoes and place in a pot of cold salted water. Bring to a boil, cooking for around 15 minutes until fork-tender. Drain and set aside. In a new pot, heat the butter and milk/cream together, bringing to a gentle simmer. If you have a ricer, use that to rice the boiled potatoes straight into the creamy butter pot. You can also simply add the potatoes to the butter mixture & mash them with a masher.