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
