Chicken Garlic Parmesan (Printable Version)
# What You'll Need:
→ Sauce
01 -
1 ¾ cups chicken stock
02 -
¼ cup whipping cream
03 -
1 teaspoon English sauce
04 -
1 teaspoon dry mustard
05 -
1 teaspoon sweet nectar
06 -
½ bouillon cube for chicken
07 -
½ teaspoon powdered onion
08 -
½ teaspoon dried oregano
09 -
½ teaspoon dried basil
10 -
½ teaspoon dried parsley
→ Chicken/Other
11 -
2 big chicken breasts without skin or bones
12 -
Salt, as needed
13 -
Ground black pepper, as needed
14 -
2 teaspoons chopped parsley
15 -
1-2 tablespoons virgin olive oil
16 -
¾ cup white cooking wine
17 -
4 garlic cloves, finely chopped
18 -
3 tablespoons softened butter
19 -
3 tablespoons all-purpose flour
20 -
½ cup Parmesan cheese, freshly grated
21 -
1 tablespoon juice from fresh lemon
# Steps to Follow:
01 -
Put all sauce stuff together in a big measuring cup that pours easily and set it aside. Get everything else measured out before you start cooking.
02 -
Cut the chicken across the middle to make 2-3 thinner pieces. Wrap them in plastic and bang them with the bumpy part of a meat hammer until they're ½ inch thick. Sprinkle both sides with salt, pepper, and parsley.
03 -
Warm up olive oil in a big pan on medium-high. Cook chicken pieces for about 4-5 minutes each side until they turn golden brown. Put them aside when done.
04 -
Switch off the heat. Pour in wine then turn heat to medium. Scrape the bottom and sides with a rubber spatula. Let it bubble gently and cook down for 2 minutes. Throw in garlic and cook 2-3 more minutes until liquid is half gone.
05 -
Drop in butter and flour and mix them together. Let it cook for 1-2 minutes so the flour doesn't taste raw.
06 -
Pour in the sauce mix bit by bit, always stirring. Bring it to a boil then lower to a simmer. Let it bubble and thicken for around 8 minutes.
07 -
Turn heat down low and slowly add Parmesan while stirring all the time. Mix in the lemon juice.
08 -
Put chicken back in and ladle sauce over it. Let everything warm up for 5 minutes or until sauce is as thick as you want. Throw some parsley on top and serve with mashed spuds and your favorite roasted veggies.
# Additional Tips:
01 -
Always shred your own Parmesan for better melting and tastier results.
02 -
A wide 12-inch pan works best to help the sauce reduce and get thick.
03 -
Go for wines like Pinot Grigio or Chardonnay, but you can swap in chicken stock if needed.
04 -
Leftover food keeps in sealed containers for 3 days or in the freezer for up to 3 months.