Mind Over Matter

When you’re in a garlic-y mood and need that protein this is the recipe for you!

The ingredients needed will be of course chicken breasts, olive oil, butter, pecorino romano cheese, AP flour, garlic powder, salt and pepper. Whoops, I forgot to include in this photo the vegetable broth, garlic cloves, onion, heavy cream and parsley.**

Step one: When handling chicken I always give it a rinse and then pat dry with a paper towel. I sliced each chicken breast in half, length wise for two reasons. One so that each fillet will cook faster and two so that I have “more”.

Step two: Season each chicken breast fillet with salt, pepper and garlic salt on each side.

Step three: Use a shallow dish or plate, combine the AP flour and the romano cheese. Coat the breasts on each side with this mixture. Try not to leave any empty spots, make sure the coat is evenly covered.

Step four: In a skillet, on medium heat add the butter and olive oil. Once heated place the chicken and cook for 5 minutes on each side. Add more olive oil and butter to pan to prevent sticking. When finished transfer to a plate. Set aside.

Step five (top left): Cook the onions over medium low heat for about 2 mins. Step six (top right): Add the smashed garlic cloves, cook for 2-3 mins. Step seven (bottom left): Add the vegetable broth, scape any brown bits from the pan, allow to simmer for 2-3 mins. Step eight (bottom right): Add the heavy cream and cook for 2 mins.

Step nine (top left): Add the pecorino romano, cook until it melts. Step ten (top right): Wash and cut the parsley, add it to the pan. Step eleven (bottom left): Add the cooked chicken back to the pan. Let it marinate in the sauce for a few minutes. Step twelve (bottom right): Serve the creamy garlic chicken on a plate and spoon some sauce directly on top as well. Enjoy!

Prep Time: 10 mins Cook Time: 40 mins

Ingredients:

For the chicken:

• Chicken breasts (2) – halved lengthwise
• Garlic powder – 2 teaspoons
• All Purpose flour – 4 tablespoons
• Pecorino Romano cheese (grated) – 4 tablespoons
• Olive oil – 3 tablespoons
• Unsalted butter – 2 tablespoons
• Salt & pepper

For the sauce:

• Onion (chopped) – 1 medium size
• Garlic – 7 or 8 – *smashed* not chopped
• Vegetable broth – 1 & 1/4 cup
• Heavy Cream – 1 & 1/4 cup
• Pecorino Romano cheese – 1/2 cup
• Parsley – finely chopped for garnish