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Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season with salt, pepper, and garlic powder.
Set up two shallow bowls: one with flour and Parmesan combined, and the other with a beaten egg.
Dip each piece of chicken in the egg, then dredge in the flour-Parmesan mixture, pressing lightly to coat.
In a large skillet, heat olive oil over medium heat. Cook the chicken for 3–4 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the chicken broth, then the cream. Simmer for 2–3 minutes until slightly thickened.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Return the chicken to the pan and spoon the sauce over the top. Simmer for 2 minutes more.
Garnish with chopped parsley if desired and serve warm.
Serving and storage tips:
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