Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Sauce
01 -
1 ¾ cups chicken broth
02 -
¼ cup heavy cream
03 -
1 teaspoon Worcestershire sauce
04 -
1 teaspoon mustard powder
05 -
1 teaspoon honey
06 -
½ chicken bouillon cube
07 -
½ teaspoon EACH: onion powder, oregano, basil, parsley
→ Chicken & Other Ingredients
08 -
2 large boneless skinless chicken breasts
09 -
Salt and pepper, to taste
10 -
2 teaspoons parsley, plus more for garnish
11 -
1-2 tablespoons olive oil
12 -
¾ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
13 -
4 cloves garlic, minced
14 -
3 tablespoons butter
15 -
3 tablespoons flour
16 -
½ cup freshly grated Parmesan cheese
17 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Combine all sauce ingredients (chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, and the seasonings) in a large measuring cup with a spout. Set aside.
02 -
Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound to ½ inch thickness. Season both sides with salt, pepper, and parsley.
03 -
Heat olive oil in a large 12-inch skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken for 4-5 minutes per side until a golden crust develops. Remove chicken and set aside.
04 -
Turn off the heat and add the white wine to the empty skillet. Then set heat to medium. Use a silicone spatula to scrape up the flavorful browned bits (fond) from the bottom of the pan. Bring to a gentle bubble and reduce for 2 minutes.
05 -
Add the minced garlic to the wine and cook for 2-3 more minutes until the liquid has reduced by half. Add the butter and flour, stirring to combine into a paste. Cook for 1-2 minutes to remove the raw flour taste.
06 -
Slowly add the prepared sauce mixture in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for about 8 minutes.
07 -
Reduce heat to low and gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until melted and smooth. Stir in the fresh lemon juice.
08 -
Return the chicken to the skillet and spoon the sauce over the top. Heat through for about 5 minutes or until the sauce reaches your desired thickness. Garnish with additional parsley and serve with mashed potatoes and roasted vegetables.
# Notes:
01 -
Always grate Parmesan cheese from a block for the best flavor and melting properties.
02 -
If you don't cook with wine, you can substitute with additional chicken broth.
03 -
This recipe freezes well and can be stored for up to 3 months.