Blancs de poulet au vin blanc au four

Ingrédients

• 2 pounds boneless skinless chicken breasts ((buy 4 chicken breasts roughly 8 oz each))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt & pepper (to taste)
• 1/3 cup freshly grated parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 cup heavy/whipping cream (see note)
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• 3/4 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt

Préparation

1. 1

   Preheat the oven to 400F and move the rack to the top third of the oven.

2. 2

   Place the chicken breasts beside each other in a 9x13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.

3. 3

   In a medium bowl, whisk the sauce ingredients together.

4. 4

   Pour the sauce around the chicken.

5. 5

   Bake, uncovered, for 30-35 minutes or until the chicken is cooked (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!

6. 6

   Take it out of the oven. Give the sauce a stir and spoon it over the chicken. Sprinkle the parmesan and parsley on top. Let the chicken rest for 5 minutes prior to serving or cutting. Season with extra salt & pepper as needed.