Garlic Parmesan Chicken
Delicious Garlic Parmesan Chicken with a creamy sauce, perfect for any meal.
Equipment
- frying pan
Ingredients
Chicken and Coating
- 2 large chicken breasts around 200g/7oz each
- 2 tablespoon cornflour (cornstarch in US)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoon oil
Sauce
- 1 small onion peeled and chopped finely
- 3 large cloves garlic peeled and minced
- ¼ teaspoon salt
- ½ teaspoon pepper
- 180 ml strong chicken stock water plus 2 stock cubes is fine
- 180 ml double (heavy) cream
To Serve
- 1 small bunch fresh parsley finely chopped
- black pepper
- grated parmesan
Instructions
Cooking Instructions
- 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 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.
Notes
This dish is best served right away, but you can make it ahead, or save leftovers. It should keep well in the fridge for up to two days. Reheat in a frying pan over low-medium heat until piping hot throughout, adding a splash of water or stock to loosen up the sauce if needed.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 28gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 124mgSodium: 1246mgFiber: 1gSugar: 3g
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