Ingredients:
- 4 to 6 chicken breast halves, boneless, without skin
- salt and pepper
- 1 to 2 tablespoons olive oil
- ***Sauce***
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 4 green onions, thinly sliced
- 4 ounces cream cheese
- 1 cup milk or half-and-half
- 1 cup (4 ounces) fresh shredded Parmesan cheese
- 1/8 teaspoon ground black pepper
- Salt to taste
- Fresh chopped parsley, for garnish
Preparation:
Wash chicken and pat dry. Put chicken breasts between sheets of plastic wrap or in a food storage bag and gently pound to thin evenly. Sprinkle the chicken breasts lightly with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.
Meanwhile, in a saucepan, melt butter over medium-low heat. Saute the garlic and green onions for about 1 minute. Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat until hot and smooth. Stir in pepper and salt, to taste. Serve chicken with the sauce and garnish with parsley.
Serves 4 to 6.
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