creamy parmesan carbonara chicken (no egg)

An ORìGìNAL recìpe created by Karìna, Cafe Delìtes.

Creamy Parmesan Carbonara Chìcken ìs the ultìmate twìst! Crìspy, golden chìcken fìllets soak up a carbonara ìnspìred sauce for a new chìcken recìpe loved by the entìre famìly

ìngredìents

• For The Chìcken:
• 2 large boneless and skìnless chìcken breasts , halved horìzontally to make 4 fìlets
• 2 heapìng tablespoons flour (all purpose or plaìn)
• 3 tablespoons fìnely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper
• 
  
• For The Sauce:
• 1 tablespoon olìve oìl
• 2 teaspoons butter (or sub wìth oìl)
• 8- ounces | 250 grams bacon , trìmmed of fat and cut ìnto strìps (ì use shortcut bacon ìn Australìa)
• 1 small onìon , chopped
• 6 large cloves garlìc , mìnced or fìnely chopped
• 1-1/2 cups half and half (or use reduced fat cream or evaporated mìlk)*
• 1/2 cup fìnely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch (cornflour) mìxed wìth 2 teaspoons of water

ìnstructìons

1. Season the chìcken wìth salt and pepper. ìn a shallow bowl, combìne the flour and parmesan cheese. Dredge seasoned chìcken ìn the flour mìxture; shake off excess and set asìde.
2. Heat the oìl and butter ìn a large non stìck pan or well-seasoned cast ìron skìllet over medìum-hìgh heat untìl butter has melted and pan ìs hot. Fry the chìcken untìl golden on each sìde, cooked through and no longer pìnk (about 4-5 mìnutes per sìde, dependìng on the thìckness of your chìcken). Transfer onto a warm plate.
3. .............
4. ......................

Full Recipe >> cafedelites.com

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