In a shallow bowl, mix Parmesan, breadcrumbs, Italian seasoning,
garlic powder, salt and pepper. Dip chicken in beaten eggs then
coat in the parmesan mixture.
Heat olive oil in large skillet over medium heat. Cook chicken 4-5
minutes per side, until golden and cooked through. Remove to a
plate.
In the same pan, melt butter. Add garlic and sauté until fragrant
(about 1 minute). Stir in chicken broth, heavy cream and parmesan
(add more). Simmer 3-4 minutes until thickened. Season with salt
and pepper. (took longer to thicken) Don't crank up the
heat...gentle simmer keeps it silky not grainy.
Return chicken to skillet, spoon sauce over the top, and simmer
another 2 minutes. Garnish with parsley and serve hot.
Serving
Suggestions
Serve with fettuccine, potatoes or roasted veggies. Pound chicken so cooks fast and stays juicy.
Originally Submitted
1/10/2026
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