Chicken Fritta with Garlic Cream Sauce
User Reviews
4.7
18 reviews
Excellent
Chicken Fritta with Garlic Cream Sauce
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Crispy, breaded chicken cutlets are served over a decadent, rich garlic cream sauce pasta to create an Olive Garden inspired dinner that the whole family can easily enjoy. It takes just 30 minutes and one pan to whip up this quick weeknight meal.
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Ingredients
For the Chicken Fritta
- 2 pounds boneless, skinless chicken breast cut into thin cutlets
- 1/2 cup Italian Style Bread Crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Pasta with Garlic Cream Sauce
- 16 ounces pasta uncooked
- 6 tablespoons butter
- 4 cloves garlic pressed
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/4 cup grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
Garnish (optional)
- chopped parsley
Instructions
- Cook the pasta per package directions.
To make the Chicken Fritta
- Make sure the chicken breast is trimmed and cut into thin cutlets. Then mix together the bread crumbs, parmesan, garlic powder and salt.Coat the chicken in the mixture on each side.
- Heat a large skillet with 1 tablespoon oil over medium heat. Once hot, place the chicken in the skillet and let cook 4-5 minutes without moving. Flip and cook on the other side 4-5 minutes or until the chicken has reached an internal temperature of 165˚F. Remove and set aside.Cook chicken in batches so that you can fit the chicken flat in the skillet without over crowding. Add the remaining 1 tablespoon of oil as needed.
To make the Garlic Cream Sauce
- Once the chicken has been removed, add the butter and stir until melted. Mix in the garlic and let cook for about 30 seconds, then add the flour mix well.
- Stir in the broth slowly until it is smooth, and bring the mixture to a simmer. Let cook until the sauce starts to thicken. Add in the remaining salt and pepper, and parmesan, and then slowly stir in the cream and bring the mixture back to a simmer. Let simmer 3-5 minutes then toss with cooked and drained pasta.
- Serve the Chicken Fritta either whole, or sliced on top of the pasta and garnish with parsley if desired. Enjoy!
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Parmesan – Freshly grated parmesan adds tons of flavor. You can use pre-shredded, or even swap in other hard cheeses if you need too. Romano or Asiago are both great alternatives.
- Olive Oil – I use olive oil but you can use any neutral flavored cooking oil instead. Canola, vegetable, or grapeseed oil all work well.
- in the refrigerator for 3-4 days
Nutrition Information
Show Details
Calories
713kcal
(36%)
Carbohydrates
52g
(17%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
918mg
(38%)
Potassium
646mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1224IU
(24%)
Vitamin C
2mg
(2%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713kcal | 36% |
| Carbohydrates | 52g | 17% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 918mg | 38% |
| Potassium | 646mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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