Creamy Parmesan Chicken

creamy parmesan carbonara chicken is the ultimate twist! crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family!

Creamy Parmesan Carbonara Chicken is one of those recipes I came up with years ago when following low carb diets and this recipe includes BOTH low carb AND low fat options! However, I’ve included full fat + carb options also!

INGREDIENTS

For The Chicken:

• 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
• 2 heaping tablespoons flour (all purpose or plain)
• 3 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or sub with oil)
• 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
• 1 small onion , chopped
• 6 large cloves garlic , minced or finely chopped
• 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)*
• 1/2 cup finely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water

INSTRUCTIONS

1. Season the fowl with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken within the flour combination; shake off more and set apart.
2. warmth the oil and butter in a large non stick pan or well-pro cast-iron skillet over medium-excessive warmness until butter has melted and pan is hot. Fry the chook till golden on each issue, cooked thru and now not red (about four-five mins consistent with facet, relying at the thickness of your chicken). switch onto a warm plate.
3. upload the Sir Francis 1st baron beaverbrook strips to the pan and fry till crispy. Drain off some excess fats, keeping about 1 teaspoons virtually worth within the pan. upload the onion and garlic and fry until onion is apparent (approximately 1 minute). reduce heat to low heat, and add the 1/2 and 1/2 (or cream). deliver the sauce to a moderate simmer; season with a touch salt and pepper to your taste. upload within the parmesan cheese, and allow the sauce to simmer till the parmesan cheese has melted barely. (If the sauce is definitely too runny to your liking, upload the cornstarch/water aggregate into the centre of the pan and mix thru rapid to combine into the sauce. it will begin to thicken immediately).
4. add the fowl once more into the pan to serve.
5. Serve with steamed vegetables (broccoli and/or cauliflower artwork fine), over zucchini noodles, your selected pasta, or rice.

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