Now this isn’t the healthiest meal around, and I’d argue that it may be a bit of a hefty meal, but it is absolutely delicious and moreish.
Ingredients for the chicken:
– 2 chicken breasts, horizontally halved
– 1 tsp salt
– 1 tsp ground black pepper
– 2-3 tsp garlic powder
– 1/2 tsp chili powder (fully optional!)
– 2 tbsp flour
– 2 tbsp grated pecorino/parmesan/other hard Italian cheese
– 1,5 tbsp vegetable oil (for frying)
– 1 tbsp unsalted butter (for frying)
Ingredients for the sauce:
– 1 onion, finely chopped
– 200g mushrooms, cleaned and quartered (any kind you fancy)
– 15+ cloves of garlic, peeled and roughly smashed (measure with your heart)
– 300 ml chicken broth/stock
– 300 ml heavy/double cream
– 50-100g freshly grated pecorino/parmesan/other hard Italian cheese (again, measure with your heart)
– 2 tbsp freshly chopped parsley
Method:
- Place the chicken fillets on a cuttingboard, season them on both ends with the pepper, salt and garlic powder.
- Combine the flour and the cheese in a shallow bowl. Dredge the chicken in the flour-cheese mixture, and shake off excess.
- In a large nonstick pan/skillet, heat the oil and butter over medium heat. Once hot, add the chicken and fry until golden and cooked through, about 3-5 minutes per side. You may need to do this in batches. Transfer cooked chicken to a plate and set aside.
- In the same pan/skillet, throw in the mushrooms and onion, and sautee the onion until tranclucent.
- Put the smashed garlic in with the onions and mushrooms for about three more minutes, stirring to make sure it doesn’t burn.
- Add in the chicken stock, scraping the bottom of the pan for any brown bits and simmer for 2-3 minutes.
- Pour in the cream, and bring the sauce to a simmer for two minutes.
- Add the cheese and cook until it starts to melt through the sauce, then season with black pepper and salt to your liking.
- Return the chicken to the pan, and garnish with fresh parsley.
TIP: This is delicious to serve on top of rice, or your favourite pasta!