Creamy Garlic Chicken Gravy (Print Version)

# Ingredients:

→ Chicken

01 - 2 large boneless skinless chicken breasts
02 - Salt and pepper to taste
03 - 3 teaspoons Italian seasonings
04 - ⅓ cup all-purpose flour
05 - 4 tablespoons shredded Parmesan cheese
06 - 3 tablespoons olive oil

→ Sauce

07 - 2 ½ cups chicken broth
08 - 1 beef bouillon cube or 1 teaspoon better than bouillon
09 - 1 teaspoon low-sodium soy sauce (optional: Worcestershire sauce)
10 - 1 teaspoon onion powder
11 - ½ teaspoon dried thyme
12 - ½ teaspoon mustard powder
13 - 3 tablespoons butter
14 - 10 whole garlic cloves
15 - 3 tablespoons all-purpose flour
16 - ½ cup heavy cream
17 - ½ cup shredded Parmesan cheese (optional)

# Instructions:

01 - Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside. On a plate, combine flour and Parmesan cheese, and measure out remaining ingredients.
02 - Slice the chicken breasts in half lengthwise to create thinner slices. Place under plastic wrap and pound to ½ inch thickness using a meat mallet. Pat chicken dry and season both sides with Italian seasoning, salt, and pepper. Dredge in the flour mixture and shake off any excess.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken slices in batches for 4-5 minutes on each side until golden brown. Remove and set aside.
04 - Add butter to the same skillet and melt over medium heat. Scrape the bottom of the skillet with a silicone spatula to deglaze. Add garlic cloves and caramelize for 6-7 minutes over medium-low heat.
05 - Add flour to the skillet and cook for 1-2 minutes until the raw flour scent dissipates. Slowly pour in the prepared broth mixture, stirring continuously to avoid lumps.
06 - Stir in the heavy cream and bring the sauce to a boil. Lower heat and slowly incorporate Parmesan cheese until smooth.
07 - Return the chicken to the skillet along with any accumulated juices. Baste the chicken with sauce, partially cover the skillet, and simmer for 5 minutes. Garnish with parsley and serve with mashed potatoes and roasted green beans.

# Notes:

01 - Consider using smaller chicken breasts if preferred, adjusting the quantity to 3-4 pieces.
02 - Mushrooms can be sautéed separately and added to the sauce for additional flavor.
03 - Leftovers can be refrigerated for 3 days or frozen for 3 months. Reheat from frozen at 50% microwave power or in an oven at 175°C for 20 minutes.

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