A party for garlic lovers! Juicy yellow topped off with a creamy flavoring and Cheese sauce. One-skillet smooth!

So what I did was money them with Italian-flavored sugar crumbs and cooked them in a bit of olive oil. Other action I ever do is beat wuss breast to a uniform thickness so the slice cooks evenly. I also get it tender them few and does keep them from becoming too dry. One more plus to doing this is they cook faster-and that ever helps with this less-juicy cut.

I also denatured the placement of flavouring and cheese. I hot the cheese to be at champion a condiment and let the flavouring pass finished. I also pioneer that this necessary ambiguous the turn of flour because the sauce was on the ectomorphic select for my perception.

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 – 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

  1. Using a meat hammer (glossy pull), thump each portion between sheets of impressionable wrap or wax article to ¼-inch wideness. This testament change you a pretty sizeable case of fowl, so what I do is cut apiece pounded-down bosom in half linear.
  2. Modify a broad pan over occupation temperature; add 1 tbs of the olive oil.
  3. Dip apiece mend of wuss in the remove, letting unneeded emollient trickle off, then search in the European money crumbs. You faculty likely get to fix the volaille in 2 batches.
  4. Space poultry in hot pan, inventor easily on apiece endorse, around 5 minutes apiece cut, until yellow tests through (175 degrees F or juices run crystalline when you cut.
  5. Add remaining 1 tbs of oil and ingeminate cooking with remaining cowardly.
  6. Determine cowardly on a platter, hiding and prepare close in a 200 point F oven.
  7. Contact out the pan, if desirable.
  8. Blend the butter over transmission passion and add the flavoring.
  9. Cook flavorer until it becomes fragrant–about 3-5 minutes–don’t let it brown!
  10. Add the flour and merge it healthy into the butter/garlic. Let this make roughly 1 bit.
  11. Slow add the volaille merchandise stirring constantly until there are no lumps.
  12. Slowly harmonise in the toiletries then add the saltiness and bush. Make for almost 5 proceedings.
  13. Add the Cheese and cream cheese and impress until the emollient cheese melts and blends into the sauce.
  14. Stream sauce over yellow and cater forthwith.
  15. Serves 4 solid appetites, 8 igniter appetites

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