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18 ingredients, 9 steps, cooking Creamy Garlic-Parm Chicken

Hi all, at this time you can make recipe Creamy Garlic-Parm Chicken with 18 ingredients and 9 steps. Below this is how to prepare, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Creamy Garlic-Parm Chicken.

Ingredients all Creamy Garlic-Parm Chicken

1. You need 2 : boneless, skinless chicken breasts.
2. It’s 1/2 c. : Cream or half-and-half.
3. It’s 1-1/2 c. : Panko breadcrumbs.
4. Prepare 1/4 c. : Parmesan cheese.
5. It’s : Peanut oil for frying.
6. It’s : SAUCE:.
7. It’s 3 T. : Butter.
8. Prepare 3 T. : Garlic, finely minced fresh.
9. It’s 3 T. : Flour.
10. Prepare 3/4 c. : Chicken stock.
11. It’s 1-1/4 c. : Heavy cream.
12. Prepare 1/4 c. : Parmesan cheese.
13. Prepare 3 oz. : Cream cheese, softened.
14. You need : to taste Salt and pepper,.
15. You need : GARNISH: (as desired).
16. It’s : Green onion tops.
17. You need : Chives.
18. Prepare : Fresh parsley.

If all main ingredients Creamy Garlic-Parm Chicken it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking Creamy Garlic-Parm Chicken

1. Place chicken breast, one at a time, in gallon size freezer Ziploc bag. With meat mallet smooth side, pound to even thickness of about 1/4" or slightly thinner. Cut into strips (or cutlets if you prefer). Pat dry with paper towels and place all chicken pieces in bowl/container with cream.
   
2. In a container about the size/shape of a square cake pan, mix together the Panko and 1/4 c. Parmesan cheese.
   
3. One at a time, remove chicken pieces from cream, allowing excess to drain, and dredge in the Panko-parm mixture. Use you palm to press the mixture onto the chicken to get good coverage. Set aside on plate or baking sheet to rest while you do the next step. (NOTE: All breaded foods need to rest about 10 minutes before frying so the breading adheres well during frying!)
   
4. Add about 3 T. oil to large skillet and heat over medium heat. Fry chicken pieces to golden brown, about 5 minutes per side. Do not crowd skillet; cook in batches.
   
5. Place cooked chicken in 200° oven to keep warm while making sauce. Wipe out the skillet with paper towels.
   
6. In the large skillet, melt the butter over medium heat and add the garlic. Cook until fragrant, about 3 minutes, being careful not to burn.
   
7. Blend in the flour and cook for 1 minute, stirring. Slowly whisk in the chicken stock, stirring constantly, until smooth. Then slowly whisk in the cream, salt and pepper, and cook 5 minutes.
   
8. Add the parmesan and cream cheese and stir until it blends into a smooth sauce.
   
9. Pour over chicken and serve. We like it served over spaghetti, garnished with chives or minced green onions.
   
10. Finish and Enjoy.

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