Instructions
Heat oil in a large skillet over medium high heat.
Meanwhile, split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through.
Season chicken with salt and pepper and fry on each side until golden (you might need to do two batches if your pan is small), about 3-4 minutes per side. Add the garlic to the pan and cook 1 minute until fragrant.
Add the cream, broth, parsley, salt and pepper. Cook and stir on medium heat until sauce is bubbly and thickened slightly and chicken is cooked through. The best way to tell if it is cooked through is to check with a meat thermometer — it should be at least 165 degrees F inside.
The sauce will continue to thicken as it sits. If it's not as thick as you like, stir together ½ teaspoon corn starch and 1 teaspoon water and add to sauce while simmering to thicken further.
Notes
Tips:
You can use whole chicken breasts if you would like but they will need twice as long to cook and you will want to add more sauce.
If you want enough sauce for pasta (and you like a lot of sauce on your pasta!) I recommend doubling the sauce and adding 1 teaspoon corn starch — the increased amount of liquid takes longer to thicken on its own.
whole garlic cloves will give a more subtle garlic flavor — just in case you have those who don’t like the minced garlic texture.
Optional: you can dust your chicken with flour or corn starch before frying for more even browning and a thicker crust.
Substitutions:
I do not recommend any other cream for this recipe — only heavy whipping cream will thicken on its own without any flour or corn starch.
I do not recommend jarred garlic or garlic powder for this recipe — fresh has the best flavor!
Nutrition Information
Serving: 102grams | Calories: 294cal | Carbohydrates: 4g | Protein: 14g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat
