Ingredients
2large chicken breasts,boneless, skinless, halved horizontally to make 4 fillets
2tbspflour
3tbspparmesan cheese,fresh, finely grated
1tspsalt
cracked pepper
1tbspolive oil
2tspbutter
8ozbacon
1small onion,chopped
6large garlic cloves,minced or finely chopped
1½cupshalf and half
½cupparmesan cheese,fresh, finely grated
½tspcornstarch slurry
Preparation
Season the chicken with salt and pepper.
In a shallow bowl, combine the flour and parmesan cheese.
Dredge the seasoned chicken in the flour mixture, then shake off the excess and set aside.
Heat the oil and butter in a large non stick pan over medium-high heat until the butter has melted and the pan is hot.
Fry the chicken until golden and cooked through on each side. Transfer onto a warm plate.
Add the bacon strips to the pan, then fry until crispy. Drain off some excess fat, keeping about 1 teaspoon worth in the pan.
Add the onion and garlic, then fry until the onion is transparent.
Reduce the heat to low heat, then add the half and half. Bring the sauce to a gentle simmer, then season with a little salt and pepper to taste.
Add in the parmesan cheese, then allow the sauce to simmer until the parmesan cheese has melted slightly.
Toss the chicken back into the pan, serve with steamed vegetables or rice, and enjoy!
