Ingredients
Equipment
Method
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout. Set aside.
- Combine flour and Parmesan cheese on a plate. Measure out remaining ingredients before you begin.
- Slice chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and pound to ½ inch thick using a meat mallet. Pat dry.
- Season chicken on both sides with Italian seasoning, salt, and pepper. Dredge in the flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Melt butter in the same skillet over medium-low heat. Use a spatula to scrape up any browned bits from the bottom of the skillet. Add garlic cloves and cook for 6-7 minutes until softened and caramelized.
- Add flour to the skillet and cook for 1-2 minutes, stirring, until the raw flour smell is gone.
- Gradually add the chicken broth mixture to the skillet, stirring constantly.
- Stir in the heavy cream. Bring the sauce to a boil, then reduce heat to low. Stir in the Parmesan cheese, if using.
- Return the chicken to the skillet, along with any accumulated juices. Spoon the sauce over the chicken. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and roasted green beans.
Nutrition
Notes
If using smaller chicken breasts, use 3-4 instead of 2 large. Mushrooms can be sautéed separately and stirred into the sauce at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.