Wednesday, May 9, 2018

Creamy Parmesan Chicken

We all liked this a LOT! Don had his over spaghetti noodles and Kathleen and I had ours over spaghetti squash.

Creamy Parmesan Chicken

Adapted from

2 large boneless skinless chicken breasts sliced in half
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
cracked pepper

For The Sauce:

1 tablespoon olive oil
2 tablespoons butter
6 slices bacon
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
1-1/2 cups half and half, cream or evaporated milk Beth used 1/2 c evaporated and 1 c cream
1/2 cup finely grated fresh Parmesan cheese

1. Season the chicken with salt and pepper. Dredge seasoned chicken in parmesan cheese.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

3. Add the bacon  to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half or cream. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. Add the chicken back into the pan to serve.

4. Serve with steamed vegetables, over zucchini noodles, your favorite pasta, or rice.

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