We do eat a lot of chicken around here. This dish is a bit of a guilty treat because it is a bit rich with the Alfredo sauce. I grow several types of garlic and I like to use a Creole type called Ajo Rojo in my sauce. It has a bit more bite and heat than regular garlic.
- 1/4 cup All Purpose Flour or Wondra
- 6 Chicken Breasts, skinless
- 1/2 teaspoon Sea Salt or Kosher Salt
- Extra Virgin Olive Oil (EVOO)
- 3 cloves Garlic, peeled and pressed
- 1 tablespoon Onion. minced
- 1 1/2 cups Half & Half or Whipping Cream, your choice
- 1/3 cup grated Parmesan Cheese
- 1/2 teaspoon Pepper, black or red
- 1 tablespoon fresh Parsley, coarse chopped
- 2 teaspoons fresh Thyme, fine chopped
Preheat oven to 375 F.
Place flour in shallow bowl. Coat the chicken with salt and dredge in flour. Heat 2 tablespoons of EVOO in a large skillet over medium high heat. Add chicken and cook until golden brown about 3 minutes per side. Place chicken in a 13×9 baking dish and set aside.
Heat 1 tablespoon EVOO in the same skillet on medium heat. Add garlic and onion. Cook until onion is tender but not browned about 2 minutes. Increase heat to medium high and add half & half, cheese, pepper and thyme. Cook until sauce is slightly thickened about 3 minutes. Spoon sauce over the chicken. Bake for about 12 minutes. Garnish with parsley and serve.