Chicken Parmesan (Printable Version)
Tender chicken smothered in a rich parmesan sauce with tangy sundried tomatoes and fresh seasonings. Easier to make than it looks!
# Ingredients:
01 -
3 boneless, skinless chicken breasts, cut into thin slices
02 -
1/2 teaspoon of fine salt
03 -
1/4 teaspoon of black pepper, freshly ground
04 -
6 tablespoons (50g) flour, all-purpose
05 -
2 tablespoons (30ml) olive oil, for cooking
06 -
2 tablespoons (28g) butter, unsalted
07 -
3 cloves of garlic, finely minced
08 -
1 cup (240ml) poultry stock
09 -
1 cup (240ml) whipping cream, heavy
10 -
1/2 cup (43g) grated parmesan cheese
11 -
1 teaspoon of chili flakes
12 -
1/4 teaspoon of dry oregano
13 -
1/4 teaspoon of dried thyme
14 -
1/3 cup of sundried tomatoes, diced
15 -
1 tablespoon of chopped basil leaves, fresh
# Steps:
01 -
Mix salt and pepper into flour, then coat chicken in it. Shake off any extra flour before cooking.
02 -
Warm up butter and olive oil in a big pan on medium heat. Cook chicken for about 4-5 minutes per side until it's golden and fully done. Set aside and cover to keep warm.
03 -
Cook the garlic just until its aroma hits. Pour in the chicken stock and stir, making sure to scrape up any bits stuck to the pan.
04 -
Turn heat lower and pour in cream with parmesan. Stir as it heats up. Toss in chili flakes, thyme, and oregano. Taste and adjust salt and pepper.
05 -
Mix in sundried tomatoes and put the chicken back in. Let it simmer until the sauce thickens up. Sprinkle basil on top and enjoy with pasta or rice.
# Notes:
01 -
Buy pre-cut chicken slices if you want to save prep time.
02 -
Grate a fresh block of parmesan for better melting.
03 -
Add some oil from the sundried tomatoes when cooking the garlic for extra flavor.
04 -
Heavy cream works best—don’t switch to half-and-half.
05 -
Leftovers are fine for up to 3 days in the fridge, but it doesn’t freeze well.