Garlic Parmesan Chicken (Creamy Sauce!)
This garlic parmesan chicken in a luscious creamy sauce is a real treat dinner.
Equipment
- frying pan
Ingredients
Chicken
- 2 large chicken breasts (around 200g/7oz each)
- 2 tablespoon cornflour (cornstarch in US)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika (adjust to taste)
- 3 tablespoon oil
Sauce
- 1 small onion peeled and chopped finely
- 3 large cloves garlic peeled and minced
- 0.25 teaspoon salt
- 0.5 teaspoon pepper
- 180 ml strong chicken stock water plus 2 stock cubes is fine
- 180 ml double (heavy) cream
- 1 tablespoon lemon juice (juice from approx. half a lemon)
- 50 g finely grated parmesan cheese (to taste)
To Serve
- 1 small bunch fresh parsley finely chopped
- black pepper to taste
- grated parmesan to taste
Instructions
Preparation
- Slice the chicken breasts in half horizontally, so you have 4 thin chicken breast steaks.
- Mix together the cornflour, salt, pepper, garlic powder and paprika. Sprinkle over both sides of the chicken breasts to coat.
- Add the oil to a large frying pan and heat over a medium heat.
- When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally, until the chicken is golden and cooked throughout.
- Move the chicken to one side of the pan and add the onion to the space left in the pan. If the pan is looking dry, you can add a little splash of oil.
- Cook the onion for 2-3 minutes, stirring often, until just starting to soften.
- Add the garlic, salt, and pepper to the onion and cook for 1 minute, stirring often.
- Stir in the stock, cream, lemon juice and parmesan then arrange the chicken evenly in the pan. Bring the sauce to the boil. Simmer gently for 3 minutes, until slightly thickened.
- Serve with your favourite sides, such as mashed potato and green beans. Top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
Notes
This dish is best served right away but can be made ahead or saved. Refrigerate leftovers in an airtight container for up to two days. Reheat in a frying pan over low-medium heat, stirring often, until hot (about 8-10 minutes).
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 28gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 124mgSodium: 1246mgFiber: 1gSugar: 3g
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