Creamy Garlic Parmesan Chicken

This is a pretty easy and tasty weeknight dinner that has a lot of flavor.  We have found a couple of new bloggers we like on Instagram during this pandemic.  One of the is Salt and Lavender, by Natasha Bull. Eric will be scrolling through Instagram and then find a recipe, forward it on to me with the "How about this for dinner?".    We made this one night with some mashed potatoes, which was topped with extra sauce,  and some sauteed zucchini.

Ingredients

2 chicken breasts cut in half lengthwise

Salt & pepper to taste

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon flour

3 cloves garlic minced

1/2 cup chicken broth or dry white wine

1 cup heavy/whipping cream

1/2 cup freshly grated parmesan cheese

1 tablespoon fresh parsley chopped

Directions

Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.

Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.

Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.

Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.