Creamy Garlic Chicken Breasts

= For The Chicken: =
 * 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
 * 4 tablespoons flour (all purpose or plain)
 * 4 tablespoons finely grated fresh Parmesan cheese
 * 2 teaspoon salt
 * 1 teaspoon garlic powder
 * 1/2 teaspoon Black cracked pepper

= For The Sauce: =
 * 5 tablespoons olive oil
 * 2 tablespoons butter
 * 1 small onion finely chopped
 * 1 whole head of garlic peeled and divided into 10-12 cloves
 * 1 1/4 cup chicken broth (stock)
 * 1 1/4 cup half and half or heavy cream (or evaporated milk)
 * 1/2 cup finely grated fresh Parmesan cheese
 * 2 tablespoons fresh parsley, to serve

Instructions

 * Season the chicken with salt, garlic powder and pepper.
 * In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
 * Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
 * Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
 * Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
 * Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
 * Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
 * Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
 * Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
 * Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
 * Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.


 * Garnish with parsley and a little black cracked pepper.
 * Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.