April 08, 2019

Pan Fried Chicken with Creamy Garlic Sauce

If you saw my previous post, I joked about how I was cooking dinner while my mind was completely (COMPLETELY) elsewhere.  Something was bothering me so while I tried to concentrate on making dinner, I was mostly just doing it on automatic pilot and not thinking about what I was doing at all.  That's when I grabbed basil instead of black pepper... and got a laugh out of it.

This is a dish that doesn't really need a recipe so much as just a reminder to make it.  A lightly seasoned chicken breast or boneless thigh, cooked in a pan, removed and then a simple white sauce, thinned and made yummy with a lot of garlic and a little bit of green onion.  Very rich... very good.

Chicken with Creamy Garlic Sauce

Boneless, skinless chicken thighs (you can use thin sliced breasts if you wish)
Parmesan cheese
Salt and pepper
Onion powder
Garlic powder

The amount of flour and seasoning depend on how many pieces of chicken you are making. I don't measure anything but for the 4 boneless chicken thighs, I used about 1/2 cup of flour, a couple tablespoons parmesan, a teaspoon of salt, half teaspoon of pepper and about 3/4 teaspoon of garlic powder and onion powder.

We are doing low carb but the flour in this case is only to season to the chicken - and since it's used for making it nice and crisp and golden brown, but not actually using it as an ingredient, the amount is minuscule.  If you want to use a low carb baking mix, or almond flour, feel free.

In a saucepan on the stove, heat a mixture of about 2 tablespoons oil with a tablespoon of butter.  Cook the chicken over medium high heat until it's golden brown on both sides and done in the middle.  This will probably be about 4-5 minutes for each side.  Remove to a plate so you can make the sauce in the same pan.


Oil and butter for the pan if needed
2-3 green onions, sliced or chopped
4 T chopped garlic
1 c chicken broth (1 cup water with 2 teaspoons chicken bouillon base)
1 1/2 c cream or half and half
1/2 c parmesan cheese

If there is no oil/butter in the pan after you removed your chicken, add just a bit more.  Put your green onions in the pan and cook them briefly - about 2 minutes.  Add the fresh garlic, stir and cook about 30 seconds before adding the chicken broth.  Blend all and then add the cream, continuing to whisk or stir.  Simmer this for a few minutes to heat through and blend all the seasonings and bits from the pan together.  When heated through, add the cheese.  Season the sauce with salt and pepper to taste.

Either pour over your chicken on a serving dish, or easily just pop the chicken back into your pan and serve.

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