Garlic Butter Chicken w/Parmesan

 

This is definitely worthy to be called one of the best suppers! Hot, savory, and creamy- it can be served with pasta, potatoes, or rice. Pictured above with mushrooms added to it for a twist, but the recipe does not call for those.

4 boneless, skinless, chicken breasts or six to eight thighs or tenders

salt, pepper, or Montreal steak seasoning, Lawry's, etc.

4-6 Tbsp butter 

1/2 c. flour

3 cloves garlic, peeled and minced

1/4 c. flour

1-2 c. chicken broth 

1-2 c. heavy cream

1/2 c. grated Parmesan 

1 tsp. dried thyme 

1 tsp. dried basil

1/2 tsp. paprika (I substituted red chili flakes)

juice of half of a small lemon, squeezed 

Directions:

Wash chicken and pat dry, and then season with the salt and pepper or whatever you are using, until well seasoned. Then dredge and flower and fry until browned in the butter. You may have to do this in batches depending on the size of your pan. 

Once chicken is browned, set it aside in a baking dish just big enough to fit it.

Add remaining butter to the pan along with garlic and saute for 1 to 2 minutes. Scrape up the bits from the bottom of the pan. Add in the 1/4 cup of flour and stir in well. 

Slowly whisk in the chicken broth and the heavy cream. Start with maybe a cup of each and then go from there. Also add in the herbs. Let thicken a bit. 

Stirring the lemon juice, and pour sauce over the chicken in the baking dish and placing the oven. 

This tastes best when you simmer it for a couple hours at about 2:50, maybe half covered and half uncovered. Or you can raise the temperature to 300 for an hour. Or 350 for half an hour. Or if you need to eat right away 400 for maybe 20 minutes. 

But the slow summer makes it turn out really soft and tender and lets the flavors all melt together. 

Enjoy!