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Clean and delicious comfort food at its greatest. gently floured boneless fowl breasts are pan fried in butter and oil until golden and crispy earlier than being brought to a mouth watering garlic cream sauce. full of caramelised flavour, you may love how clean this is!


Crispy, golden chook at the outside  smooth and succulent at the interior  gently simmered in a creamy sauce with a lot flavour. The mixture of your desires! hen breasts generally tend to have a bad recognition for being too dry, chalky or tough to swallow. however, this recipe yields flawlessly juicy breasts lightly floured and pan fried.

With all of the creamy sauce recipes i've on this website (Creamy Garlic Tuscan Shrimp, Creamy Dijon hen, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands proud from the group!


For The Chicken:

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

For The Sauce:

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve


  1. Season the chook with salt, garlic powder and pepper.
  2. In a shallow bowl, integrate the flour, parmesan cheese. Dredge chook in the flour combination; shake off extra.
  3. warmness 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high warmth until pan is sort of smoking. Swirl pan to coat evenly. 
  4. Fry 2-3 bird breasts until golden on each side, cooked via and no longer crimson (about four-five minutes each facet, relying on the thickness of your bird). transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with closing oil, butter and hen breasts. while cooked, transfer the chook onto the identical plate.
  6. lessen warmth to medium. Sauté the onion in the last oil/juices in the pan until softened. 
  7. ruin 6 complete cloves of garlic with the blunt fringe of the lower back of a knife 
  8. add the ultimate oil to the pan and warmth via, mixing it thru the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-three minutes. upload the broth to deglaze the pan. Scrape up any browned bits and let simmer and decrease to half of, about 5 minutes.
  9. reduce warmth to medium-low. Pour inside the cream. bring the sauce to a mild simmer for about 2-3 minutes, combining all of the flavours collectively.
  10. mix within the parmesan cheese. maintain cooking gently for approximately 2-3 minutes until cheese melts, whilst stirring now and again. Season with salt and pepper on your flavor. 
  11. add the chicken again into the pan and let simmer for a further 2-3 mins to thicken the sauce for your liking. The hen breast will take in all the delicious flavours.
  12. Garnish with parsley and a touch black cracked pepper. 
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

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