Ingredients
Scale
For the Chicken:
2 large boneless skinless chicken breasts
Salt and black pepper, to taste
3 teaspoons Italian seasoning
1/3 cup all-purpose flour
4 tablespoons Parmesan cheese, shredded
For the Sauce:
3 tablespoons olive oil
2 1/2 cups chicken broth
1 beef bouillon cube (or 1 teaspoon bouillon paste)
1 teaspoon low sodium soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
For Finishing Touches:
3 tablespoons butter
10 whole garlic cloves
3 tablespoons all-purpose flour
1/2 cup heavy cream
1/2 cup Parmesan cheese (optional)
Instructions
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Season with salt, pepper, and Italian seasoning.
- In a shallow bowl, mix the flour with the shredded Parmesan cheese. Dredge each piece of chicken in the mixture, coating evenly.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Add the whole garlic cloves and sauté for 3–4 minutes until lightly golden and fragrant.
- Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to avoid lumps.
- Add the bouillon cube, soy sauce, onion powder, thyme, and mustard powder. Stir and let the sauce simmer for 5–7 minutes until slightly thickened.
- Stir in the heavy cream and mix until smooth and creamy.
- Return the chicken to the skillet and spoon the sauce over it. Simmer for another 5 minutes to blend flavors.
- Sprinkle with additional Parmesan cheese if desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Calories: 480 kcal per serving