Monday, May 16, 2016

#3859 - Parmesan Garlic Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 TBSP butter
1 TBSP canola oil
3 garlic cloves (chopped)
1 TBSP flour
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup fresh grated Parmesan cheese
2oz. Philadelphia cream cheese (softened)

In a bowl add oregano, basil, salt and pepper--stir to mix. Season both sides of each chicken breast with the oregano mixture. Cook or grill chicken breasts. While chicken breasts are cooking, in a saucepan over medium heat add the butter and canola oil--stir until melted. Add the chopped garlic--cook/stir for 2 minutes. Add the flour--whisk to mix. Add the heavy whipping cream and the chicken broth--cook/stir until thickened. Add the grated Parmesan cheese and the softened cream cheese--cook/stir until all cheese is melted. When chicken breasts are no longer pink inside, place chicken breasts on plates and drizzle the sauce over the chicken breasts.

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