A few years ago, I had planned to make this for dinner. After having a particularly long day with the kids, John came home and offered to make dinner. I said that I was planning on making a new recipe. He was quick to respond with a 'no problem'. When I handed him the recipe, he was immediately overwhelmed, but continued with my dinner plans.
He did a great job and dinner came out wonderful! So...even your husbands can make this!
For the chicken, you will need:
3 boneless chicken breast, cut in half lengthwise
grated parmesan cheese for dredging (you can use grated parmesan cheese from the can too)
canola oil for frying
Dunk the chicken in the egg, coating it. Then toss them into the parmesan cheese to coat the outside. Fry in the oil until brown and cooked through. You can pour about 1/2 to 3/4 of an inch of oil into your frying pan and heat on medium heat until ready for the chicken. Turn the chicken once while cooking. When they are cooked through, remove from pan and set aside on a papertowel to absorb any excess oil. Pour out the oil.
For the sauce:
2 Tablespoons of butter
3 large cloves of garlic, pressed or minced
1/2 pint of whipping cream
1/2 cup of parmesan cheese (needs to be fresh from the wedge)
In the same pan, melt the butter. Add the pressed garlic and let it saute for 30 seconds or so. You don't want it to brown, or burn the butter! Add the cream and parmesan cheese and let it cook on low heat until you are ready to eat. When you are ready, plate the chicken and spoon the sauce over it.
This dish goes well with a side of pasta and a veggie, such as broccoli. Feel free to double the sauce if you want extra for the pasta. Serve with a salad and some warm rolls, and you've got a great dinner!