- 6
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Ingredients
- Directions:
- 1/4 c. all-purpose flour
- 6 boneless, skinless chicken breasts (approx 4 oz. each)
- 1/2 t. salt
- 2 T. plus 1 t. olive oil, divided
- 3 cloves garlic, minced
- 1 T. onion, minced
- 1 1/2 c. whipping cream
- 1/3 c. parmesan cheese
- 1/2 t. coarsely ground black pepper
- 1 T. parsley, coarsely chopped
- ●Preheat oven to 375 F.
- ●Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour.
- ●Heat 2 T. olive oil in a large skillet over medium-high heat until hot. Add chicken; cook, turning once until golden, 2-4 minutes per side.
- ●Remove chicken from skillet; place in 13 x 9 inch baking dish.
- ●Heat remaining olive oil in same skillet over medium heat until hot. ●Add garlic and onion; cook until garlic is fragrent and onion tender, 1-2 minutes.
- ●Increase heat to medium-high; add whipping cream, parmesan, and pepper. ●Cook until sauce is bubbly and slightly thickened, 2-3 minutes.
- ●Spoon sauce over chicken in dish. Bake chicken until instant read thermometer inserted in center registers 180 F (8-12 minutes)
- ●Tips:
- 1 . For a buttery flavored sauce, substitute butter for olive oil.
- 2 . Do not use milk in place of cream in this recipe due to it keeping sauce from separating and it giving sauce a rich flavor.
Preparation
Step 1
●Sprinkle with parsely.