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Instructions:
- Prepare three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; another with eggs whisked together with milk; and the third with a mixture of grated Parmesan and panko breadcrumbs.
- Dredge each chicken breast in the seasoned flour, then dip in the egg mixture, and press into the Parmesan-panko blend to coat thoroughly on both sides.
- Heat vegetable oil in a large skillet over medium heat. Fry the coated chicken breasts for 4–5 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack to keep them crisp.
- In a separate skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in flour and cook for 1 minute to form a roux. Gradually whisk in the heavy cream and chicken broth until smooth.
- Add the grated Parmesan and Italian seasoning. Let the sauce simmer for 3–5 minutes, stirring often, until thickened. Season with additional salt and pepper to taste.
- Slice or serve whole chicken breasts on plates. Generously spoon the creamy garlic sauce over the top and finish with a sprinkle of chopped parsley.
Variations :
- Use boneless chicken thighs instead of breasts for a juicier result.
- Add a pinch of red pepper flakes to the sauce for subtle heat.
- Substitute half the cream with milk for a lighter version of the sauce.
- Try adding sautéed mushrooms or spinach to the sauce for more texture and flavor.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
Tips :
- Pound chicken breasts to an even thickness before coating to ensure even cooking.
- Use freshly grated Parmesan for the best flavor and texture in both the crust and sauce.
- Keep cooked chicken warm in a low oven (around 200°F/90°C) while you finish the sauce.
- Don’t rush the sauce—allow it to simmer gently to develop the best flavor and consistency.
