Creamy Garlic Chicken
Serves 2
Many years ago Loraine and I saw a television show about a group of chefs in san franscisco that had created the garlic club. From memory, I believe that they got together once a year at each other's restaurants to hold a club dinner meeting. Every dish served had to be garlic based. The meeting we saw had a garlic soup, garlic appetizer, garlic stuffed chicken (we don't remember the sides) and a garlic custard for desert. Since then we have lusted after garlic dishes and just recently we came across two different garlic dishes that would have made the garlic club proud. This is the recipe for a chicken breast in a garlic and mushroom cream sauce. The other is a recipe for garlic mushrooms.
If you try this recipe I think you will be truly impressed by the taste of the garlic cloves that have simmered in the sauce.
Ingredients
- 1 large boneless and skinless chicken breast halved horizontally
- 3 tbsp flour
- 3 tbsp finely grated fresh Parmigiano-Reggiano cheese
- 1 tsp salt
- 1/2 tsp garlic powder (do not use garlic salt)
- 1/2 tsp black pepper
- 4 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 4 oz crimini mushrooms thinly sliced
- 4 garlic cloves, smashed
- 6 garlic cloves
- 1 cup chicken broth, homemade
- 1 cup heavy cream
- 1/4 cup Parmigiano-Reggiano cheese, grated
- 2 tbsp fresh parsley, chopped
Directions
- Season both sides of the chicken breast pieces with the salt, garlic powder and pepper.
- Combine the flour and Parmigiano-Reggiano cheese on a plate. Dredge the chicken breast pieces in the flour mixture so that both sides are well covered.
- In a sauté pan, on medium-high, add 3 tbsp of the olive oil with 1 tbsp of the butter.
- Place the two pieces of chicken breasts in the sauté pan and fry for about 4 minutes (golden brown). Turn the breasts over and cook the other side until it is golden brown. Remove the chicken and reserve.
- Reduce the heat to medium and add the onion and mushrooms to the pan and sauté for 3 minutes.
- Add the smashed and whole garlic cloves to the pan along with the remaining olive oil, mix well and sauté for 2 minutes.
- Add the chicken broth, to deglaze the pan and simmer for 5 minutes.
- Reduce the heat to medium-low, add the cream, mix well and low simmer for 3 minutes.
- Add the Parmigiano-Reggiano cheese, mix well and cook for 3 minutes.
- Taste for salt. Parmigiano-Reggiano can be very salty so adjust the salt accordingly. Add some freshly ground black pepper.
- Add the reserved chicken and any juices back into the sauté pan. Spoon some of the sauce over the chicken breasts and gently simmer for 3 minutes allowing the sauce to thicken.
- Plate and garnish with the chopped parsley.