• 3 large boneless/ boned and skinless chicken breasts halved horizontally to make 4

  • 4 tablespoons flour (all purpose or plain)

  • 4 tablespoons finely grated fresh Parmesan cheese

  • 2 teaspoon salt

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Black cracked pepper

  • 5 tablespoons olive oil

  • 2 tablespoons butter

  • 1 small onion finely chopped

  • 1 whole head of garlic peeled and divided into 10-12 cloves

  • 1 1/4 cup chicken broth (stock)

  • 1 1/4 cup half and half or heavy cream (or evaporated milk)

  • 1/2 cup finely grated fresh Parmesan cheese

  • 2 tablespoons fresh parsley, to serve


  • Season the chicken with salt, garlic powder and pepper.

  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 

  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 

  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.

  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 

  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.

  • Garnish with parsley and a little black cracked pepper.