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Wednesday, February 8, 2012

Creamy Parmesan and Garlic Chicken

So I have to start this post out with a major cooking vent. For the life of me, I can't make a successful mousse!!! I first tried to make my mom's recipe for an amazing chocolate mousse a few months ago. I doubled the recipe and who knows what I did wrong, but it never set and stayed very liquidy. The flavor was there, but it was soupy. So last night, I had a recipe from a Taste of Home magazine for a Nutella mousse. I've been wanting to make this one for a few weeks and finally attempted it last night. I followed the recipe and again, it didn't set!!! It stays so soupy! Ugh, I have no idea what is going on!! I'm really hoping that third time's a charm for when I make my last attempt at my mom's chocolate mousse recipe in a few weeks. If it doesn't come out right I swear I'm resigning myself to never making another mousse again!!

Ok, on to the recipe. I came across this recipe and knew it would be right up my alley! I only made slight modifications, like reducing the amount of garlic I used and eliminating the sun-dried tomatoes and spinach, and it was a huge hit with the husband!

-1 whole garlic bulbs, peeled
-Flour, egg, Italian bread crumbs for dredging
-2 tablespoons EVOO
-1/2  teaspoon salt
-1/4 teaspoon coarsely ground pepper, divided
-3 tablespoons butter, cubed
-3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1 cup grated Parmesan cheese, divided
- 1/8 teaspoon nutmeg

1. Butterfly chicken. Dredge chicken breasts in flour, then egg, then bread crumbs.  In a large skillet, heat the EVOO and saute chicken 6-7 minutes per side until no longer pink.

2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Parmesan cheese, nutmeg and remaining salt and pepper. Transfer to a blender and add the garlic cloves.  Cover and process until smooth. Return mixture to pot and simmer 5-6 minutes.

3. Pour sauce over chicken and top with more Parmesan cheese. Serve over pasta.

1 comment:

  1. What a neat spin on the saucy garlic chicken! Your modifications sound delicious! Glad I found your blog and that you found mine. :)