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Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 cup breadcrumbs (Italian-style or plain with seasoning)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
2 eggs, beaten
2 tbsp olive oil
For the Creamy Garlic Sauce:
3 tbsp butter
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk (or half-and-half for extra creaminess)
1/2 cup grated Parmesan cheese
Salt & pepper to taste
Fresh parsley for garnish
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Directions:
Prep chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
Coat chicken: Dip each breast into eggs, then coat with breadcrumbs mixed with Parmesan.
Cook chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
Make garlic sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute. Stir in flour, then slowly whisk in milk until smooth and thickened. Add Parmesan, salt, and pepper. Stir until creamy.
Serve: Pour creamy garlic sauce over chicken. Garnish with fresh parsley and enjoy with pasta, rice, or roasted veggies.
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