# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup olive oil
→ Garlic Cream Sauce
09 - 3 tablespoons unsalted butter
10 - 6 cloves garlic, minced
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
15 - 1/3 cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - Pound chicken breasts between plastic wrap to 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Place flour in one shallow bowl, beat eggs in a second, and combine panko with Parmesan cheese in a third bowl.
03 - Dredge each breast in flour, dip into beaten eggs, then coat with panko-Parmesan mixture, pressing lightly to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken 4 to 5 minutes per side until golden and cooked through. Remove and keep warm tented with foil.
05 - Reduce heat to medium. Melt butter in the same skillet, add garlic, and sauté until fragrant, about 1 minute.
06 - Stir in heavy cream and chicken broth, scraping browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Add salt, pepper, Parmesan, and parsley. Simmer 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over, and heat for 1 to 2 minutes. Garnish with additional parsley and serve immediately.
