Directions
- 1Pound six chicken breasts to a quarter inch thickness.
- 2Season with garlic powder, salt, and pepper.
- 3Preheat olive oil in a pan over medium heat.
- 4Cook chicken in batches for three minutes per side.
- 5Add more olive oil as needed.
- 6Place cooked chicken on a rimmed baking sheet.
- 7Cook one large diced onion in the drippings for ten minutes.
- 8Once caramelized, add five cloves of minced garlic and cook two more minutes.
- 9Add one cup of chicken stock plus two tablespoons better than bouillon chicken base.
- 10Cook down for ten minutes until it gets thick and golden brown.
- 11Add two and a half to three cups of heavy whipping cream, half a teaspoon of salt, half a teaspoon of pepper, and a quarter teaspoon ground thyme.
- 12Let thicken for ten minutes before pouring over your chicken.
- 13Bake at 375 for fifteen minutes.
Ingredients
- 6 chicken breasts
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 large onion
- 5 cloves garlic
- 1 cup chicken stock
- 2 tbsp better than bouillon chicken base
- 2.5 cups heavy whipping cream
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 tsp ground thyme
Equipment
rolling pinplastic bagbaking sheetfrying panwooden spoontongs
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