Ingredients
Equipment
Method
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside. Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to scrape the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and cook for 1-2 minutes, until the raw flour smell is gone.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Gradually stir in the Parmesan cheese.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and roasted green beans.
Nutrition
Notes
If using smaller chicken breasts, consider using 3-4 instead of 2 large. Mushrooms make a great addition; sauté them separately and stir them into the sauce at the very end. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat from frozen in the microwave at 50% power, or thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350°F for 20 minutes.