Ingredients

Chicken

• 2 large boneless skinless chicken breasts
• Salt/Pepper
• 3 teaspoons Italian seasonings
• ⅓ cup flour
• 4 tablespoons Parmesan cheese, shredded
• 3 tablespoons olive oil

Sauce

• 2 ½ cups chicken broth
• 1 beef bouillon cube, or 1 tsp better than bouillon
• 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon EACH: dried thyme, mustard powder
• 3 tablespoons butter
• 10 whole cloves garlic
• 3 tablespoons flour
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)

Instructions

1. In a large measuring cup with a spout, stir together the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.
2. On a plate, mix the flour and shredded Parmesan for dredging. Measure and prepare all remaining ingredients before starting to cook.

1. Slice the chicken breasts lengthwise to create 2–3 thinner pieces. Cover with plastic wrap and gently pound to ½-inch thickness using the textured side of a meat mallet. Pat dry thoroughly.
2. Season both sides with Italian seasoning, salt, and pepper. Coat each piece in the flour mixture, shaking off any extra.
3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches, 4–5 minutes per side, until a golden crust forms. Remove from the skillet and set aside.

1. Reduce heat to medium or medium-low and melt the butter in the same skillet. Use a silicone spatula to scrape up any browned bits from the bottom—this adds flavor to the sauce.
2. Add the whole garlic cloves and cook for 6–7 minutes, allowing them to soften and develop a light caramel color.
3. Sprinkle in the flour and cook for 1–2 minutes, stirring, until the raw flour smell disappears.
4. Gradually pour in the prepared broth mixture, adding it in splashes while stirring constantly.
5. Stir in the heavy cream. Bring to a boil, then reduce heat to low. Slowly mix in the Parmesan cheese.
6. Return the chicken (along with any juices) to the skillet. Spoon sauce over the top. Cover partially and simmer for 5 minutes.

• Finish with chopped parsley and serve alongside mashed potatoes and roasted green beans.

• If your chicken breasts are smaller, use 3–4 instead of 2 large ones.
• Mushrooms pair nicely with this dish. Sauté them separately and stir into the sauce at the end.
• This recipe also freezes well for future meals.

• Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
• Reheat from frozen in the microwave at 50% power, or thaw overnight and warm in a lightly greased, covered casserole dish at 350° for about 20 minutes.