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Serve with mashed potatoes, pasta, or steamed vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over low heat, adding a splash of broth or cream to loosen the sauce.
Avoid freezing the cream sauce, as it may separate.
Variations:
Add a splash of white wine to the sauce for extra depth.
Stir in sautéed mushrooms or spinach before adding the chicken back to the pan.
Use grated Romano cheese instead of Parmesan for a stronger flavor.
For a spicy kick, add a pinch of red pepper flakes to the sauce.
FAQ:
Q: Can I use pre-shredded Parmesan?
A: It’s best to use freshly grated Parmesan for better flavor and smoother melting.
Q: Can I make this sauce without cream?
A: Yes, you can substitute with half-and-half or whole milk, though the sauce will be slightly lighter.
Q: What’s the best way to ensure the chicken is crispy?
A: Use a hot skillet and avoid overcrowding the pan. Let the chicken cook undisturbed until golden before flipping.
Q: Can I bake the chicken instead of pan-frying?
A: Yes. Bake at 400°F (200°C) for 20–25 minutes until golden and cooked through, then top with the sauce.
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