GARLIC PARMESAN CHICKEN
Longhorn Copycat Recipe
Serves 4
4 fresh boneless, skinless chicken breasts
1 cup grated Parmesan cheese
6 large egg whites
1 cup all-purpose flour plus 2 tablespoon
4 cups freshly shredded Parmesan cheese
4 tablespoons minced fresh chives
8 teaspoons Virgin olive oil
1 lemon, cut into wedges
Cream Sauce:
2 cups heavy whipping cream
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 cup grated Parmesan cheese
Preheat oven to 200 degrees.
Prepare Chicken: Lay your boneless chicken breast on top of 2 pieces of plastic wrap. Lay another 2 pieces of plastic wrap on top of the chicken. Use a mallet and pound the chicken to 1/2 inch thick. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.
Bread Chicken: In a pie plate mix together the 1 cup of flour,and 1 cup grated Parmesan cheese . Set aside. In another pie plate mix the egg whites and chives until foamy. Set aside. In another pie plate mix together the 4 cups shredded Parmesan cheese, and 2 tablespoons of flour. Set aside. Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess. Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off. Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate
Cook: Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.
Sauce: In a saucepan heat your heavy whipping cream on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.
Serve your Longhorn Garlic Parmesan Crusted Chicken on a plate with the cream sauce. Serve this dish with a lemon wedge.
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