Ingredients

• 2 large boneless, skinless chicken breasts
• Salt and pepper
• 3 teaspoons Italian seasoning
• ⅓ cup flour
• 4 tablespoons shredded Parmesan cheese
• 3 tablespoons olive oil

• 2 ½ cups chicken broth
• 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
• 1 teaspoon low-sodium soy sauce (Worcestershire sauce may be substituted)
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon mustard powder
• 3 tablespoons butter
• 10 whole garlic cloves
• 3 tablespoons flour
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)

Instructions

• In a large measuring cup with a spout, mix together the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set aside.
• On a plate, combine the flour and Parmesan cheese. Measure out all remaining ingredients so everything is ready to go.

• Slice each chicken breast lengthwise to create 2–3 thinner pieces. Cover with plastic wrap and pound to an even ½-inch thickness using the textured side of a meat mallet. Pat dry thoroughly.
• Season both sides with Italian seasoning and salt and pepper. Dredge each piece in the flour mixture, shaking off any excess.
• Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4–5 minutes per side until a golden crust forms. Remove from the skillet and set aside.

• Reduce heat to medium or medium-low and melt the butter in the same skillet. Use a silicone spatula to scrape up the browned bits from the bottom of the pan.
• Add the garlic cloves and cook for 6–7 minutes, allowing them to soften and turn lightly golden.
• Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until the raw flour aroma disappears.
• Gradually add the prepared broth mixture in small amounts, stirring continuously to keep the sauce smooth.
• Pour in the heavy cream and bring the sauce to a gentle boil. Reduce heat to low and slowly stir in the Parmesan cheese if using.
• Return the chicken to the skillet along with any juices. Spoon sauce over the top, partially cover, and let simmer for 5 minutes.

• If your chicken breasts are smaller, using 3–4 instead of 2 large ones works well.
• Mushrooms pair beautifully with this sauce. Sauté them separately and stir them in at the very end if desired.

• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Reheat frozen portions in the microwave at 50% power, or thaw overnight and warm in a lightly greased, covered casserole dish at 350°F for about 20 minutes.