Creamy Garlic Chicken Breasts

CHICKEN BREAST

Crispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. The combination of your dreams! Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. However, this recipe yields perfectly juicy breasts lightly floured and pan fried.

HOW TO COOK CHICKEN BREAST

You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets (like you did for our Chicken Marsala). Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.

We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.

Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce!

GARLIC FLAVOUR

YOU can make this as garlicky as you want! How? For a stronger garlic flavour, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. Explained in detail here.
The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. There is so much caramelization happening in this pan, its CRAZY GOOD!

Creamy Garlic Chicken Breast
This looks so delicious! We love chicken breast tenders and this is one awesome way to serve tit. Adding this to our menu plan for next week. Better yet, I will try this tonight!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

•     1 1/4 pounds chicken breast tenders
•     3 tablespoons butter divided use
•     salt and pepper to taste
•     1 cup heavy cream
•     1/2 cup chicken broth
•     1 tablespoon garlic minced
•     2 tablespoons chopped parsley
•     1/2 cup parmesan cheese freshly grated

Instructions

1. Melt 1 tablespoon of butter in a large pan over medium high heat.
2. Season the chicken breast tenders with salt and pepper on both sides, then add them to the pan.
3. Cook for 5-6 minutes on each side or until golden brown and cooked through.
4. Add the garlic to the pan and cook for an additional 30 seconds.
5. Remove the chicken and garlic from the pan and put on a plate. Cover to keep warm.
6. Wipe out the pan with a paper towel. Melt the remaining 2 tablespoons of butter in the pan. Add the chicken broth and bring to a simmer.
7. Cook for 3-4 minutes or until broth is reduced by about half. Add the cream and simmer for another 3-4 minutes or until starting to thicken.
8. Stir in the parmesan cheese, keep stirring until cheese has melted and sauce is thickened. Season with salt and pepper to taste.
9. Return the chicken and garlic to the pan of sauce. Spoon some of the sauce over the top of the chicken.
10. Sprinkle with parsley and serve immediately.

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