Chicken with Creamy Garlic Sauce

 

I do not know what I like more about this chicken, the fact that it is ready in about 30 minutes or the fact that it is cooked all in one pan. Or maybe the fact that it goes well with rice or pasta for a heartier meal. 

If you want plenty of sauce to serve this chicken over rice or pasta, you may want to consider doubling the sauce ingredients. I would double everything from the garlic on down, unless you like a lot of onion, then you could double that as well.

Chicken with Creamy Garlic Sauce

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup all purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely diced
• 2 tablespoons minced garlic
• 1 1/3 cups low sodium chicken broth
• 1 1/3 cups heavy cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning
• 1/3 cup shredded parmesan cheese

Directions:

1. In a shallow bowl, add the flour. 
2. Cut the chicken breasts in half horizontally, making 4 thin chicken breasts.
3. Season both sides of the chicken with the black pepper and paprika.
4. In a large skillet over medium-high heat, heat the olive oil. Once the oil is hot, add the butter to the skillet.
5. Working with one chicken breast at a time, place it into the flour and lightly press down to help the flour stick. Turn the chicken over and repeat on the other side.
6. Add the chicken to the skillet, but do not overcrowd the pan, cook in batches if needed. Cook the chicken for 4-5 minutes, until golden brown, flip the chicken over and cook on the other side for 4-5 minutes, until golden brown. Remove the chicken from the pan and place on a plate. Keep the chicken warm and set aside.
7. Reduce the heat on the stove to medium-low, do not clean out the pan and add a small drizzle of olive oil. Add in the onion and cook for about 5 minutes or until the onions are softened. Add in the garlic and cook for about 30 seconds.
8. Slowly pour in the chicken broth while scraping the bottom of the pan to loosen the browned bits.
9. Pour in the heavy cream and stir well to combine. Cook, stirring constantly, for 2-4 minutes or until the mixture is slightly thickened.
10. Stir in the black pepper, Italian seasoning and parmesan cheese, stirring until the cheese is melted.
11. Add the chicken back into the pan, nestling them all in and moving them around a bit to help thicken the sauce. If needed allow the chicken heat up in the sauce for a few minutes.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 684
Total Fat		41.5g
Saturated Fat		24g
Trans Fat		0g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		1.9g
Cholesterol		270.1mg
Sodium		294.6mg
Total Carbohydrates		10.6g
Dietary Fiber		0.8g
Sugars		0.4g
Protein		65.1g
Calcium		2.3%
Iron		7.3%
Potassium		1,002.3mg
Vitamin A		18.3%
Vitamin C		5.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Chunky Chef.