Garlic Parmesan Chicken - Crispy & Creamy

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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

步驟

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.

營養

• 卡路里: 414 kcal
• 總脂肪: 24 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.2 g
• 膽固醇: 76 mg
• 鈉: 673 mg
• 總碳水化合物: 18 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 9 g