Creamy Garlic Chicken Breast (Print Version)

# Ingredients:

01 - 2 large chicken breasts or 4 chicken cutlets
02 - ½ cup all-purpose flour
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ¼ cup oil
06 - 2 tablespoons minced garlic or whole cloves
07 - 1 ½ cups chicken broth
08 - 1 cup heavy cream
09 - 1 teaspoon dried thyme

# Instructions:

01 - In a bowl, mix together the flour, salt, and black pepper to create the flour mixture.
02 - Use a sharp knife to cut boneless chicken breasts in half lengthwise for even thickness.
03 - Heat oil in a large skillet over medium-high heat.
04 - Dredge the chicken cutlets in the flour mixture, ensuring both sides of the chicken are evenly coated.
05 - Pan fry the chicken for 4-5 minutes per side, or until it is golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F) for perfectly cooked chicken.
06 - Transfer the cooked chicken to a plate and set aside.
07 - Lower the heat to medium and add garlic. Sauté for 1-2 minutes until fragrant.
08 - Stir in flour (can use leftover flour from dredging the chicken) and cook for 1 minute, scraping up the browned bits from the bottom of the pan.
09 - Pour in chicken broth and stir well. Then, add heavy cream and thyme.
10 - Let the cream sauce simmer on low heat for 2-3 minutes, allowing it to thicken.
11 - Return the cooked chicken breasts to the skillet, coating them in the creamy garlic sauce.
12 - Simmer for 1-2 minutes until the flavors meld together. Taste and adjust the seasoning with salt and black pepper as needed. For a finishing touch, sprinkle with dried or fresh parsley before serving, if desired.

# Notes:

01 - Use chicken thighs for variation: if using boneless, skinless chicken thighs, cook them for 5-6 minutes per side or until the internal temperature reaches 75°C (165°F).
02 - For extra seasoning, add 1 tablespoon of Italian seasoning to the sauce.
03 - To create extra sauce, double the quantities of cream and broth to serve over mashed potatoes or pasta.
04 - If the sauce becomes too thick, add additional chicken broth or cream until the desired consistency is reached.

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