2 boneless, skinless chicken breasts (halved lengthwise to make 4 thinner pieces)
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten
1/2 cup breadcrumbs
2 tablespoons olive oil (or butter, for frying)
For the Creamy Garlic Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups heavy cream (or half-and-half for a lighter option)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried parsley (optional)
Salt and black pepper, to taste
DIRECTIONS:
1. Prepare the Chicken:
In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
Place the beaten egg in a separate dish and the breadcrumbs in a third dish.
2. Coat the Chicken:
Dredge each chicken piece in the flour mixture, then dip it into the beaten egg, and finally coat it with breadcrumbs.
Press the breadcrumbs gently to ensure they adhere well.
3. Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Add the chicken pieces and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Remove the chicken from the skillet and set aside on a plate.
4. Make the Creamy Garlic Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the flour and cook for 1 minute to remove the raw taste.
Gradually whisk in the heavy cream, ensuring there are no lumps …
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