Creamy Garlic Chicken Recipe

On a large plate, combine the flour and Parmesan cheese. Set aside. Prepare the chicken; make 2 thin slices on each breast, then put in a freezer bag and pound it to a thickness of 1/2 inch using the meat mallet's. Pat the chicken dry.

Season with Italian seasonings, salt, and ground black pepper. Dredge each side of the chicken in the flour mixture. Tap off the excess flour.

Heat oil in a large pan over medium-high heat. Pan fry or sear for 5 minutes per side, or until a golden crust forms on the outer parts. Remove the chicken from the pan.

In the same pan (cleaned). Melt the butter over medium-low heat. Add the garlic, saute until softened, and caramelize for 5 minutes.

Add flour and whisk for 1-2 minutes until it turns a light brown. Then add chicken broth or water, chicken bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme if using. Stir well and bring the liquid to a boil.

Add the cream and stir; re-boil the liquid; then reduce the heat to medium-low; then add the Parmesan cheese and stir. Add the mushroom, if using, and cook for 2 minutes.

Add the seared chicken to the pan along with any juice from the plate, and stir. Cover and cook for 5 minutes, or until the sauce thickens.

Taste it and adjust as necessary. Turn off the heat and transfer the chicken to the serving dish. Garnish with finely chopped parsley, and serve warm. Enjoy!