MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Garlic Chicken
 Categories: Poultry, Vegetables, Dairy, Cheese, Herbs
      Yield: 4 servings
 
      2    Boned, skinned chicken
           - breasts; halved
    1/2 c  A-P flour; +1 tb, divided
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Olive oil
      2 tb Butter
      1    Whole garlic bulb; peeled,
           - separated into cloves
      1 sm Onion; fine chopped
      1 c  Heavy whipping cream
    1/4 c  Chicken broth
    1/2 ts Garlic powder
    1/2 c  Parmesan cheese; grated
      2 tb Fresh parsley; minced
 
  BUTTERFLY CHICKEN: On a clean cutting board, use a sharp
  knife to butterfly your chicken by halving the breasts
  horizontally, so you have 4 thinner pieces.
  
  Using a meat mallet, pound chicken to 1/2" thickness. If
  you don't have a meat mallet, use a rolling pan or
  cast-iron skillet.
  
  In a shallow bowl, mix 1/2 cup flour, salt and pepper.
  Dredge chicken by dipping each piece into the flour
  mixture to coat both sides, then shaking off any excess
  flour.
  
  COOK CHICKEN: Meanwhile, in a large skillet, heat oil
  over medium-high heat. Sear the chicken until it's well
  browned on both sides. Set the chicken aside.
  
  MAKE CREAMY SAUCE AND SERVE: In the same skillet, melt
  butter on medium heat. Add garlic cloves and onion. Cook
  and stir until lightly browned, 2-3 minutes. Sprinkle
  with remaining 1 tb flour, and mix well. Gradually stir
  in cream, broth and garlic powder. Bring to a boil.
  Reduce heat; cook and stir until slightly thickened, 4-6
  minutes. Stir in Parmesan cheese.
  
  Return the chicken to the pan and allow to heat through.
  Serve with a sprinkle of fresh parsley.
  
  Recipe by Risa Lichtman, Toad Squat, Arizona
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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