Ingredients
Equipment
Method
- Set up three shallow dishes. Put the flour in the first dish. Put the beaten eggs in the second dish. In the third dish, combine the panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, salt, and pepper.
- Coat each chicken breast first in flour, then dip it in the egg mixture. Press the chicken into the panko mixture, covering it completely.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a simmer. Stir in the 1/4 cup of Parmesan cheese until it melts. Season with salt and pepper to your taste. Let the sauce simmer for 2-3 minutes until it thickens.
- Place the cooked chicken on plates and spoon the creamy garlic sauce over it. Garnish with fresh parsley before serving.
Nutrition
Notes
You can use regular breadcrumbs instead of panko if you prefer. For a different flavor, add a splash of dry white wine to the skillet after cooking the garlic and let it reduce before you add the cream.