Chicken Cutlets with Garlic Cream Sauce

Sauteed chicken cutlets resting in a rich and flavorful cream sauce. Easy and snazzy enough for entertaining.

Course Main Course Chicken

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 970kcal

Author Lea Ann Brown

Ingredients

1 Cup Chicken Broth
10 cloves garlic roasted
3 Cups Heavy Cream
1 Red bell pepper roasted and chopped
Salt and pepper to taste
chives chopped, for garnish
4 Chicken breast cutlets
2 Tablespoons flour
1/4 cup canola oil

Instructions

For the Sauce: combine all of the ingredients and simmer to reduce the liquid to 2 cups. About 30 minutes.
Meanwhile, heat oil in a fry pan. Dust the chicken cutlets with flour. Salt and pepper to taste.
Sautee the chicken breasts until browned and cooked through.
To serve. Pool the sauce on a serving plate and arrange the chicken cutlets over it. Pour additional sauce over the top of chicken and scatter chopped chives to garnish.

Notes

Don't substitute half and half or milk for this recipe, or the sauce won't thicken property. If you do want to substitute, add a flour/water mixture to the sauce for a thickening agent. In a small bowl, mix 2 tablespoons flour with 2 tablespoons water. Add to the sauce mixture once it's hot.

Nutrition