CRISPY CHICKEN STRIPS
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Prepare the Chicken
- Pat the chicken breasts dry with a paper towel.
- Season both sides with salt, pepper, and garlic powder.
2. Sear the Chicken
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the chicken and cook for 5–7 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
3. Make the Garlic Parmesan Sauce
- In the same skillet, add the minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the chicken broth and heavy cream. Stir to combine.
- Bring to a gentle simmer, then add the Parmesan cheese and Italian seasoning.
- Stir continuously until the cheese melts and the sauce thickens slightly (about 3–5 minutes).
- Taste and adjust seasoning with salt and pepper as needed.
4. Combine and Serve
- Return the cooked chicken to the skillet.
- Spoon the sauce over the chicken and simmer for another 2–3 minutes to heat through.
- Garnish with chopped parsley if desired.
Serving Suggestions
- Serve over cooked pasta, mashed potatoes, or steamed vegetables.
- Crusty bread works well to soak up the creamy sauce.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave before serving.
Let me know if you’d like a vegetarian or dairy-free variation.
