A dinner for garlic lovers! Succulent chicken topped off with a creamy garlic and Parmesan sauce. One-skillet easy!
Having literally loads of boneless skinless chicken breasts because I buy in bulk whenever they are on sale, I’m always looking for different ways to make them. Personally I find them too dry to bake so I try to introduce sauce into the mix and I prefer to cook them stovetop so they don’t overcook.
I visit Allrecipes often because there I find lots of every-day-type meals that have many photos from folks who’ve actually made the recipe and lots of reviews where cooks tell it like it is! And that’s where I found the original recipe for this chicken.
One thing I didn’t care for and changed was the way the chicken is cooked. Originally, it was done on a BBQ grill. There were instructions for oven, but as I said before, I prefer not to cook this cut by either of those methods.
For garlic lovers!
So what I did was bread them with Italian-flavored bread crumbs and saute them in a bit of olive oil. Another thing I always do is hammer chicken breast to a uniform thickness so the cutlet cooks evenly. I also find it tenderized them some and does prevent them from becoming too dry. One more plus to doing this is they cook faster–and that always helps with this less-juicy cut.
I also changed the proportion of garlic and cheese. I wanted the cheese to be at best a condiment and let the garlic shine through. I also found that this needed double the amount of flour because the sauce was on the thin side for my taste.
After I cooked the chicken, I did something I rarely do–wiped out the pan with a paper towel. Reason is, I wanted the sauce to be totally white and not get discolored from the browned bits in the pan. If you don’t mind a slight discoloration, then don’t wipe out the pan. Your sauce, of course, will have more flavor because the browny bits are loaded with flavor.
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