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Lynne Tolley's Creamy Jack Parmesan Chicken

Posted: 12:36 PM, May 10, 2019
Updated: 2019-05-10 17:36:49Z

Creamy Jack Parmesan Chicken
Serves 4

For the chicken:

2 large boneless & skinless chicken breasts, halved horizontally to make 4 filets

2 heaping tablespoons flour (plain)

3 tablespoons finely grated Parmesan cheese

1 teaspoon salt

Cracked pepper

1 tablespoon oil

2 teaspoons butter

For the sauce

¼ cup Jack Daniel Whiskey

6 slices bacon, cut into strips

1 small onion, chopped

5 cloves garlic, finely chopped

¾ cup half & half (or evaporated milk)

¾ cup chicken broth

Salt & pepper

½ cup Parmesan, finely grated

1. Season both sides of chicken with salt & pepper

2. In a shallow bowl, combine flour and 3 tablespoon Parmesan cheese

3. Dredge seasoned chicken in the flour mixture; shake off excess & set aside

4. Heat oil & butter in a large deep skillet over medium heat until pan is hot

5. Fry the chicken until golden on both sides and no longer pink (about 4-5 minutes depending on thickness of chicken)

6. Transfer chicken to a plate and keep warm

7. Add the bacon pieces to skillet and fry until crispy

8. Drain off some of the fat, keeping about 1 teaspoon in the pan

9. Add the onion and garlic and fry until onion is transparent (about 1 minute)

10. Reduce heat to low and add the Jack Daniels, half & half and chicken broth

11. Bring the sauce to a gentle simmer; season with salt & pepper

12. Add the ½ cup Parmesan cheese and allow to simmer until slightly melted.

13. Add chicken back into pan; heat until chicken is warm and serve

14. Delicious over rice