Ingredients
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon salt plus 1/8 teaspoon, divided
4 (4-ounce) chicken cutlets
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/4 cups whole milk
1/2 cup finely grated Parmesan cheese
2 tablespoons sliced fresh basil, plus more for garnish
Add to Ralphs Logo carDirections
Combine garlic powder, pepper and 1/4 teaspoon salt in a small bowl. Sprinkle chicken all over with the seasoning mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest portion registers 165°F, 3 to 4 minutes per side. Transfer the chicken to a plate. Wipe the pan clean.
Melt butter in the skillet over medium heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add flour; whisk until combined. Stir in wine until a paste forms. Gradually whisk in milk, allowing the sauce to thicken until it lightly coats the back of a spoon, about 2 minutes. Whisk in Parmesan and the remaining 1/8 teaspoon salt.
Return the chicken to the pan; cook until heated through, about 2 minutes. Stir in basil. Transfer the chicken to a platter; spoon the sauce over the chicken. Garnish with more basil, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG
