1/4 cup all-purpose flour
6 boneless, skinless, checken-breast halfs (about 4oz each) I used 5 bc 1 of mine were really big!
1/2 tsp salt
2 tbsp plus- 1 tsp olive oil, divided
3 cloves garlic, minced
1 tbsp minced onion
1 1/2 cups whipping cream
1/3 cup grated parmesan cheese
1/2 tsp coarsely ground pepper
1 tbsp coarsely chopped parsley
Makes 6 servings.
1. Preheat oven to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tbsp olive oil in a large skillet over med-high heat until hot. Add chicken; cook, turning once, until golden brown. 2-4 minutes per side. Remove chicken from skillet; place in 13x9 baking dish.
2. Heat remaning olive oil in same skillet over med heat until hot. Add garlic and onion; cook until fragrent and onion is tender, 1-2 minutes. Increase heat to med-high; add whipping crea,, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened 2-3 minutes. Spoon sauce over chicken in dish.
3. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with Parsley
I thought this needed some veggies and I used some of the things I had on hand.