Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the flour in a shallow dish. In another dish, beat the eggs. In a third dish, combine the Parmesan cheese and breadcrumbs.
- Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the beaten eggs, then coat with the Parmesan breadcrumb mixture.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
- Transfer the chicken to the prepared baking sheet and bake in the oven for 15-20 minutes, or until the chicken is cooked through.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Add the lemon juice and parsley to the sauce, stirring to combine. Taste and adjust seasoning as needed.
- Serve the chicken with the garlic cream sauce drizzled over the top. Garnish with additional parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International