This recipe is excellent served over pasta, mashed potatoes, or with a side of steamed vegetables. Store leftovers in an airtight container and reheat in the oven for best texture.
Ingredients
Equipment
Method
For the Chicken:
- Flatten the chicken breasts to even thickness if needed.
- In one bowl, whisk the eggs. In another, combine Parmesan, breadcrumbs, garlic powder, and pepper.
- Lightly coat each chicken breast in flour, dip into the egg, and then coat in the Parmesan breadcrumb mix.
- Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side or until golden and cooked through.
- Remove from pan and set aside to rest.
For the Garlic Sauce:
- In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Stir in flour and whisk for 1 minute to create a roux.
- Gradually pour in chicken broth while whisking to avoid lumps.
- Add heavy cream and simmer for 2–3 minutes until thickened. Season with salt and pepper.
- Spoon the warm garlic sauce over the crispy chicken and garnish with parsley if desired.
Notes