# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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, for frying
→ 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, plus extra for garnish
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip in beaten eggs, and coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
05 - Reduce heat to medium in the same skillet and melt butter. Add minced garlic and sauté for 1 minute until fragrant.
06 - Add heavy cream and chicken broth, scraping the skillet to loosen browned bits. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and chopped parsley. Simmer for 1 to 2 minutes more until the sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over each piece, and heat through for 1 to 2 minutes. Garnish with additional parsley and serve immediately.
