Poulet en sauce blanche crémeuse

Ingrédients

• 2 Chicken breast (split in half horizontally to make 4)
• 1/2 cup All-purpose flour
• 1/4 cup Parmesan (grated)
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Oil
• 2 tbsp Butter (unsalted)
• 2 small Garlic cloves (minced)
• 1/2 cup Onion (chopped finely)
• 1/2 tbsp All-purpose flour
• 1/2 cup Chicken broth (or white wine)
• 1/2 cup Whole Milk (full-fat)
• 1/2 cup Heavy cream ((28 to 32%))
• 1/2 cup Parmesan
• 1 tbsp Lemon juice (or lime juice)
• 1/4 tsp Salt ((if necessary))
• 1/4 tsp White pepper
• 1/4 cup Parsley

Préparation

1. 1

   Coat chicken - In a shallow bowl, add flour, parmesan, salt, and white pepper. Stir to combine. Coat the chicken evenly on both sides.

2. 2

   Sear chicken - In a large skillet over medium-high heat, add one tablespoon olive oil. Add the chicken and cook on each side for 2 minutes until lightly golden. Remove and set aside.

3. 3

   --- Sauce ---

4. 4

   In the same skillet over medium heat, add the oil and butter. Melts then butter, then add the onions and saute until translucent then add the garlic. Scrape any brown bits stuck to the bottom of the pan when searing the chicken.

5. 5

   Next, add the flour and sauté for 30 seconds to 1 minute over medium heat. Stir to prevent it from burning or becoming too dark.

6. 6

   Add the chicken broth, followed by the milk, and grated cheese. Season with salt and pepper. Use a whisk to ensure there are no lumps.

7. 7

   Return the chicken back to the pan. Simmer chicken on low heat on one side for 2 minutes. Turn over and cook the other side for another 2 minutes.

8. 8

   Turn the heat to medium-low, add the cream and parsley. Followed by the lemon juice. Taste and adjust seasoning.

9. 9

   Garnish with more fresh herbs. Serve over your favorite pasta, noodles, rice, or mashed potatoes.