The new way cooking recipe Creamy GarlicParm Chicken with 18 ingredients and 9 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Creamy Garlic-Parm Chicken easy, yummy, practical.
Good Afternoon mother, now you get make recipe Creamy Garlic-Parm Chicken with 18 ingredients and 9 steps. Next this is how to prepare, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Creamy Garlic-Parm Chicken.
Ingredients for Creamy Garlic-Parm Chicken
Prepare 2 : boneless, skinless chicken breasts.
Needed 1/2 c. : Cream or half-and-half.
Prepare 1-1/2 c. : Panko breadcrumbs.
Prepare 1/4 c. : Parmesan cheese.
Needed : Peanut oil for frying.
Prepare : SAUCE:.
Prepare 3 T. : Butter.
Needed 3 T. : Garlic, finely minced fresh.
Needed 3 T. : Flour.
Needed 3/4 c. : Chicken stock.
Needed 1-1/4 c. : Heavy cream.
Prepare 1/4 c. : Parmesan cheese.
Prepare 3 oz. : Cream cheese, softened.
Needed : to taste Salt and pepper,.
Needed : GARNISH: (as desired).
Prepare : Green onion tops.
Needed : Chives.
Needed : Fresh parsley.
If all material requirements Creamy Garlic-Parm Chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Step by Step Cooking Creamy Garlic-Parm Chicken
Place chicken breast, one at a time, in gallon size freezer Ziploc bag. With meat mallet smooth side, pound to even thickness of about 1/4" or slightly thinner. Cut into strips (or cutlets if you prefer). Pat dry with paper towels and place all chicken pieces in bowl/container with cream..
In a container about the size/shape of a square cake pan, mix together the Panko and 1/4 c. Parmesan cheese..
One at a time, remove chicken pieces from cream, allowing excess to drain, and dredge in the Panko-parm mixture. Use you palm to press the mixture onto the chicken to get good coverage. Set aside on plate or baking sheet to rest while you do the next step. (NOTE: All breaded foods need to rest about 10 minutes before frying so the breading adheres well during frying!).
Add about 3 T. oil to large skillet and heat over medium heat. Fry chicken pieces to golden brown, about 5 minutes per side. Do not crowd skillet; cook in batches..
Place cooked chicken in 200° oven to keep warm while making sauce. Wipe out the skillet with paper towels..
In the large skillet, melt the butter over medium heat and add the garlic. Cook until fragrant, about 3 minutes, being careful not to burn..
Blend in the flour and cook for 1 minute, stirring. Slowly whisk in the chicken stock, stirring constantly, until smooth. Then slowly whisk in the cream, salt and pepper, and cook 5 minutes..
Add the parmesan and cream cheese and stir until it blends into a smooth sauce..
Pour over chicken and serve. We like it served over spaghetti, garnished with chives or minced green onions..
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