- 4 boneless skinless chicken breasts
- ½ cup half-and-half -OR- light cream
- 1 - 1½ cups Italian flavor bread crumbs
- 2 tbs olive oil (divided)
- 2 tbs butter
- 2 tbs finely minced garlic
- 2 tbs flour¼ cup grated Parmesan cheese
- 2 oz softened cream cheese
- ½ cup chicken stock
- 1 cup cream (heavy cream preferred)
- 1 tsp salt
- ¼ tsp white pepper
- Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
- Heat a large skillet over medium heat; add 1 tbs of the olive oil.
- Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
- Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
- Add remaining 1 tbs of oil and repeat browning with remaining chicken.
- Place chicken on a platter, cover and keep warm in a 200 degree F oven.
- Wipe out the skillet, if desired.
- Melt the butter over medium heat and add the garlic.
- Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
- Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
- Slowly add the chicken stock stirring constantly until there are no lumps.
- Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
- Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
- Pour sauce over chicken and serve immediately.
- Serves 4 hearty appetites, 8 light appetites