Cooking Instructions

• Start by patting the boneless, skinless chicken breasts dry with paper towels.
• Place each chicken breast between two pieces of plastic wrap or in a large freezer bag and gently pound them until they are about 1/2 to 3/4 inch thick.
• Create three shallow dishes for dredging: one with flour seasoned with salt and pepper, one with whisked eggs, and the third with the coating mix.
• Take one pounded chicken breast at a time, dredge it in flour, dip it in egg, and then press it into the Parmesan-Panko mixture.
• Heat about 2-3 tablespoons of oil in a large skillet over medium-high heat.
• Carefully place 2-3 pieces of the coated chicken in the skillet and cook for about 4-6 minutes per side until golden brown and cooked through.
• Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
• Drain most of the oil from the skillet, leaving about a tablespoon, and melt 1-2 tablespoons of butter.
• Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
• Pour in the low-sodium chicken broth and bring to a gentle simmer.
• Stir in the heavy cream and season the sauce with salt and pepper. Allow it to simmer gently until it thickens slightly.
• Plate the crispy chicken, pour the creamy garlic sauce over the top, and garnish with parsley or chives.