Serves 1
Directions
- 1Pat your chicken dry with paper towel then flatten each breast with a mallet or a sturdy plate so they cook evenly.
- 2Toss the chicken in a bowl with 1 tbsp olive oil and all the listed chicken seasonings. Make sure it’s coated all over.
- 3Heat 2 tbsp olive oil in a large pan over medium-high heat. Once hot, add your seasoned chicken.
- 4Sear for about 5 minutes per side until golden.
- 5Add the butter and baste.
- 6After 2 more minutes, set the chicken aside.
- 7In the same pan, pour in a splash of wine (if using) to deglaze.
- 8While cooking off the wine for 2 minutes, scrape up all those glorious golden bits.
- 9Add the garlic and sauté for a minute until it smells unreal.
- 10Stir in the sauce seasonings and cook for another minute.
- 11Pour in the chicken broth, bring to a boil, then drop the heat to a low simmer.
- 12Stir in the cream and let it gently bubble for a few minutes.
- 13Now add that parmesan and stir.
- 14Return the chicken back to its creamy throne and allow it to briefly bathe, spooning sauce over it.
- 15Serve it over mashed potatoes.
- 16Garnish with fresh chives and an extra sprinkle of parmesan if your heart says so.
Ingredients
- 3 chicken breasts, flattened
- 3 tbsp olive oil
- 1.5 tsp seasoning salt
- 2 tsp paprika
- 1 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 cup low-sodium chicken broth
- 7 garlic cloves, minced
- 0.25 cup white wine
- 0.5 cup freshly grated parmesan
- 2 tbsp butter (for basting)
- 1 cup cream, room temp
- 0.5 tbsp corn starch
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 0.5 tsp salt
- 2 tsp black pepper
- fresh chives, thinly sliced for garnish
- 3 pounds russet potatoes or Yukon gold
- 0.25 cup salted butter, melted
- 1 garlic head, halved
- 0.75 cup milk or cream
- Salt, to taste
Equipment
large panmalletgarlic pressbowl
Tips
- Do not overcrowd the pan when searing chicken.
- Deglaze the pan with wine to scrape up golden bits.
- Serve the chicken over mashed potatoes, rice, or pasta.
- Garnish with fresh chives and an extra sprinkle of parmesan.
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