Chicken with Garlic & Parm (Printable Version)

Juicy chicken bathed in rich garlic Parm sauce.

# What You'll Need:

→ Sauce

01 - 1 ¾ cups chicken stock
02 - ¼ cup full-fat cream
03 - 1 teaspoon English sauce
04 - 1 teaspoon dry mustard
05 - 1 teaspoon natural sweetener
06 - ½ chicken flavor cube
07 - ½ teaspoon powdered onion
08 - ½ teaspoon dried Italian herb
09 - ½ teaspoon sweet herb
10 - ½ teaspoon green garnish

→ Chicken/Other

11 - 2 big chicken breasts without skin or bones
12 - Salt, as needed
13 - Ground pepper, as needed
14 - 2 teaspoons chopped herbs
15 - 1-2 tablespoons virgin oil
16 - ¾ cup light cooking wine
17 - 4 cloves crushed garlic
18 - 3 tablespoons soft butter
19 - 3 tablespoons all-purpose powder
20 - ½ cup hand-grated Italian cheese
21 - 1 tablespoon fresh citrus juice

# Step-by-Step Guide:

01 - Put all sauce stuff together in a big measuring container and set it aside. Get everything else ready before you start cooking.
02 - Cut your chicken down the middle to make thinner pieces. Wrap them in plastic and pound them flat with the bumpy part of your meat hammer. Sprinkle both sides with salt, pepper and herbs.
03 - Warm up your oil in a big pan on medium-high. Cook chicken pieces until they're golden brown on each side, about 4-5 minutes per side. Put them aside when done.
04 - Turn off the heat. Pour in the wine then turn heat to medium. Scrape the yummy bits off the bottom with your spatula. Let it bubble gently for 2 minutes. Throw in garlic and cook 2-3 more minutes until liquid is half gone.
05 - Drop in butter and flour, mixing them together. Let it cook a minute or two so the flour doesn't taste raw.
06 - Pour the sauce mixture in bit by bit, always stirring. Bring it to a quick boil, then lower to a simmer. Let it cook down for about 8 minutes.
07 - Turn heat to low and slowly add your cheese while stirring. Then mix in some fresh lemon juice.
08 - Put chicken back in and cover with sauce. Warm everything for 5 minutes or until sauce gets as thick as you want. Throw some herbs on top and serve with mashed spuds and roasted veggies.

# Additional Notes:

01 - Always use fresh-grated cheese from a block for better melting.
02 - A wider pan works better for getting your sauce nice and thick.
03 - Light wines like Pinot or Chardonnay work great, but you can just use chicken stock if needed.
04 - You can keep leftovers in a sealed box for 3 days or freeze them up to 3 months.

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