Okay I must admit, most of the time I scored making cream sauce. But once in a while, the sauce broke, and it broke my heart too! I guess that’s why I only ‘pretend’ to cook, cause this stuff never would’ve happened to a real cook.
Please make sure you use heavy/whipping cream, do not try to be health conscious and substitute the cream with half&half or even milk. Don’t even get me started with low fat milk, that is basically just water! But if you must cause some of us are lactose intolerance or been a regular visitor to a cardiologist, then yeah do what you must.
Ingredients:
2 large chicken breasts cut in half lengthwise or 4 smaller chicken breasts
Flour for coating
1 tbsp olive oil
2 tbsp butter -divided
1 whole head garlic cloves -peeled
1/2 cup water or chicken broth
1 tsp lemon juice
1/2 tsp garlic powder
1/2 cup heavy/whipping cream
Salt & pepper to taste
Parsley -chopped (optional)
Instructions:
- Cut chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is nice and hot, sauté the chicken for 1 minute then flip over the chicken, cover the pan, reduce the heat to medium. Let it cook for 8 minutes, cover and do not peek. Take the chicken out of the pan and set it aside.
- Using the same pan, add the rest of the butter. Let it melt and then add the garlic cloves. Cook them for about 1 minute, stirring often, until they’re lightly browned on the outside.
- Add the water or chicken broth, lemon juice and garlic powder to the pan. Let it shimmer for about 4 minutes or until the liquid is reduced.
- Stir in the cream and add the chicken back into the pan. Let it cook for another 3 minutes or so, until the sauce is reduced and the chicken is cooked through. Sprinkle some chopped parsley if you wish. Enjoy!