Categories: Alfredo, Chicken, Pasta

Ingredients

• 1/4 C flour
• 6 boneless, skinless chicken-breast halves
• 1/2 tsp salt
• 2 TB plus 1 tsp olive oil - divided
• 3 cloves garlic - minced
• 1 TB minced onion
• 1 1/2 C whipping cream
• 1/3 C grated Parmesan Cheese
• 1/2 tsp coarsely ground black pepper
• 1 TB parsley

Directions

1. Preheat oven to 375’F. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 TB olive oil in a large skillet over medium-high heat until hot.

2. Add Chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13 × 9 inch baking dish.

3. heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes.

4. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes.

5. Spoon sauce over chicken in dish.

6. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180’F, 8-12 minutes. Sprinkle with parsley

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