About
When we get invited to Gemma's house for dinner, we know we're in for some yummy, authentic Italian cuisine. Whether it's pasta or poultry, she has it perfected. One of her best dishes is Gemma's Garlic Chicken. The way she cooks the breaded chicken just right makes it so juicy and tender. And the savory, creamy garlic sauce she serves it with is so tasty that you'll want to enjoy every last drop of it. She really knows how to make dinner right and Gemma's Garlic Chicken is proof of that!
Ingredients
- For the chicken:
- 1/2 cup all-purpose flour
- 4 tablespoons parmesan cheese, shredded
- 2 large chicken breasts, boneless and skinless, cut into 4-6 total strips, pounded 1/2-inch-thick, patted dry with paper towels
- 3 teaspoons Italian seasoning
- salt, to taste
- pepper, to taste
- 4 tablespoons olive oil
- For the sauce:
- 3 tablespoons unsalted butter
- 10 cloves garlic
- 3 tablespoons flour
- 2 1/2 cups chicken broth
- 1 cube beef bouillon
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -On a plate, combine 1/2 cup of the flour and 4 tablespoons of the parmesan.
Step 2 -Season the chicken strips with the Italian seasoning, the salt, and the pepper.
Step 3 -Dredge each of the chicken strips in the flour-parmesan mixture on all sides and tap off the excess.
Step 4 -In a large skillet over medium-high heat, add the oil.
Step 5 -Add the coated chicken strips, in batches, to the oil and sear until a golden crust forms and they reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
Step 6 -Place the cooked chicken strips on a plate and keep them warm. Leave the browned bits in the skillet.
Step 7 -In the same skillet over medium-low heat, melt the butter.
Step 8 -Use a silicone spatula to loosen any of the browned bits from the bottom of the skillet.
Step 9 -Add the garlic cloves to the melted butter and cook until they have softened and are caramelized, about 6-7 minutes.
Step 10 -Add the remaining flour to the garlic-butter mixture and whisk until the raw flour smell is gone and the flour begins to brown, about 1-2 minutes.
Step 11 -In a glass measuring cup, add the chicken broth, the bouillon cube, the soy sauce, the onion powder, the mustard powder, and the thyme and stir to combine.
Step 12 -Gradually add the chicken broth mixture to the garlic mixture, stirring constantly.
Step 13 -Stir the heavy cream into the sauce, then bring to a boil.
Step 14 -Reduce the heat to low, then stir the remaining parmesan into the sauce.
Step 15 -Add the cooked chicken strips and any accumulated juices to the skillet and use a spoon to cover the chicken with the sauce.
Step 16 -Cover the skillet and cook the chicken mixture until the meat is heated through and the sauce has thickened, about 5 minutes.
Step 17 -Garnish the chicken and the sauce with the parsley and serve.
