ONE PAN CREAMY GARLIC CHICKEN

INGREDIENTS

• 4 chicken breast halves
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 cup all purpose flour (for dredging)
• 2 Tbsp olive oil
• 1 Tbsp butter
• 2 shallots, finely minced (or 1 small yellow onion)
• 2 Tbsp finely minced garlic
• 1 1/3 cups chicken broth or stock
• 1 - 1 1/3 cups heavy cream
• 1/4 tsp black pepper
• 1/4 tsp dried Italian seasoning
• 1/3 cup grated Parmesan cheese (fresh is best)

INSTRUCTIONS

1. Add flour to a shallow dish. Season chicken on both sides with a total of 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp paprika. Add chicken to flour dish, one at a time, turning to coat lightly in flour.
2. Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
3. Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside.
4. Reduce heat to MED LOW, and add a small drizzle of oil to pan (remember, DON'T clean it out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and cook another 30 seconds or so.

Read more at https://www.thechunkychef.com/creamy-garlic-chicken-breasts/

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