Directions
11. Season both sides of addthe chicken with garlic powder
22. Combine olive oil and butterin a large skillet and set the pan over medium-high heat. When the butter is bubbly, add the chicken and cook until nicely seared and golden brown on both sides. If necesary, work in batches to prevent crowding the chicken in the pan.
33. Transfer the chicken to a plate. Add the flour and garlic to the same pan over medium heat. Whisk until the flour is incorporated. Whisk in the chicken broth and wine (or more chicken broth) and bring to a simmer. Simmer for 1 minute or until mixture thickens.
44. Reduce heat to medium-low and stir in the cream and parmesan cheese. When the cheese has melted, return the chicken to the pan with any accumulated juices from the plate. Simmer for 3-5 minutes or until chicken is cooked through (165 degrees) and the sauce thickens and reduces.
55. Remove from heat, top with parsley and serve.
This cooks very fast. I prepped everthing from the flour to the cheese. I also made the sides ahead and kept them warm. This is wonderful served over rice or orzo with plenty of the cheesy sauce.
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