Creamy Parmesan Chicken with Mashed Potatoes & Asparagus

Creamy Parmesan Chicken

Servings: 6 | Prep & Cook: 30 minutes

Ingredients

• 3 chicken breasts, cut into cutlets
• ¾ tsp garlic powder
• 1½ Tbsp avocado oil
• 3 Tbsp butter
• 1½ Tbsp flour
• 4-5 cloves garlic, minced
• ¾ cup chicken broth
• 1½ cups heavy whipping cream
• ¾ cup grated Parmesan cheese
• 1½ Tbsp fresh parsley
• Salt and pepper to taste

Directions

1. Season the chicken cutlets with garlic powder, salt, and pepper on both sides.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove to a plate.
3. In the same pan, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the flour and cook for about 1 minute, stirring constantly to create a roux.
5. Slowly pour in the chicken broth while whisking constantly. Then add the heavy cream, continuing to whisk.
6. Bring the sauce to a gentle simmer and stir in the Parmesan cheese. Cook for 2-3 minutes until the sauce thickens and cheese melts.
7. Return the chicken to the pan and spoon the sauce over it. Let simmer for 1-2 minutes to heat through.
8. Garnish with fresh chopped parsley and serve hot.

Mashed Potatoes

See Mashed Potatoes recipe. The How to Make a Roux technique explains the cream sauce base.

Serve as the base under the chicken with sauce.

Asparagus

• 1 bunch asparagus, trimmed
• 2 Tbsp olive oil
• Salt and pepper to taste

Roast at 400°F for 10-12 minutes or sauté in butter until tender-crisp.