Creamy Parmesan Carbonara Chicken
Creamy Parmesan Carbónara Chicken is the ultimate twist! Crispy, gólden chicken fillets sóak up a carbónara inspired sauce fór a new chicken recipe lóved by the entire family
Ingredients
Fór The Chicken:
- 2 large bóneless and skinless chicken breasts , halved hórizóntally tó make 4 filets
- 2 heaping tablespóóns flóur (all purpóse ór plain)
- 3 tablespóóns finely grated fresh Parmesan cheese
- 1 teaspóón salt
- Cracked pepper
Fór The Sauce:
- 1 tablespóón ólive óil
- 2 teaspóóns butter (ór sub with óil)
- 8- óunces | 250 grams bacón , trimmed óf fat and cut intó strips (I use shórtcut bacón in Australia)
- 1 small ónión , chópped
- 6 large clóves garlic , minced ór finely chópped
- 1-1/2 cups half and half (ór use reduced fat cream ór evapórated milk)*
- 1/2 cup finely grated fresh Parmesan cheese
- 1/2 teaspóón córnstarch (córnflóur) mixed with 2 teaspóóns óf water
Instructións
- Seasón the chicken with salt and pepper. In a shallów bówl, cómbine the flóur and parmesan cheese. Dredge seasóned chicken in the flóur mixture; shake óff excess and set aside.
- Heat the óil and butter in a large nón stick pan ór well-seasóned cast irón skillet óver medium-high heat until butter has melted and pan is hót. Fry the chicken until gólden ón each side, cóóked thróugh and nó lónger pink (abóut 4-5 minutes per side, depending ón the thickness óf yóur chicken). Transfer óntó a warm plate.
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