Garlic Parmesan Chicken - Crispy & Creamy

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 35 minutes

Ingrediënten

6 6 oz chicken breasts skinless, boneless, pounded thin

Salt and pepper

1 teaspoon smoked paprika

½ cup all-purpose flour

2 tablespoon olive oil

2 tablespoon unsalted butter

4 teaspoon garlic minced

½ cup white wine optional

1 tablespoon all-purpose flour

¾ cup chicken broth

¾ cup heavy cream or half and half

½ teaspoon dried oregano

½ teaspoon dries basil

½ teaspoon Kosher salt

½ teaspoon black pepper

½ cup Parmesan cheese grated

1 tablespoon lemon juice optional

2 tablespoon parsley chopped, for garnish

Instructies

Season both sides of the chicken cutlets with salt, pepper, and paprika. Dredge each cutlet in flour, shaking off any excess.

Heat the oil in a large skillet over medium heat. Working in batches, sear the cutlets until golden brown all over, about 5 minutes per side. Set aside.

In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the wine, and use a wooden spatula to scrape up any bits stuck to the skillet. Simmer until reduced by about half, usually about 3 minutes.

Stir in the flour (1 tbsp) and cooke, stirring often, for 1 minute. Whisk in the chicken broth and stir until smooth, silky, and slightly thickened, about 1 to 2 minutes.

Turn the heat to low and stir in the heavy cream, oregano, basil, salt, and pepper. Stir in the Parmesan cheese and lemon juice (if using) and stir until smooth. Return the chicken cutlets to the sauce and let simmer until heated through, just a few minutes.

Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.

Voedingswaarde

• Calorieën: 414 kcal
• Totale vet: 24 g
• Verzadigd vet: 8 g
• Onverzadigd vet: 9 g
• Transvet: 0.2 g
• Cholesterol: 76 mg
• Natrium: 673 mg
• Totale koolhydraten: 18 g
• Voedingsvezels: 1 g
• Totale suikers: 2 g
• Eiwit: 9 g