TZUTC: -0400   
   MSGID: 35018.fido-recipes@1:3634/12 2af6db62   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Garlic Chicken   
    Categories: Poultry, Vegetables, Dairy, Cheese, Herbs   
         Yield: 4 servings   
       
         2    Boned, skinned chicken   
              - breasts; halved   
       1/2 c  + 1 tb A-P flour; divided   
       1/4 ts (ea) salt & pepper   
         2 tb Olive oil   
         2 tb Butter   
         1    Whole garlic bulb; peeled,   
              - separated into cloves   
         1 sm Onion; fine chopped   
         1 c  Heavy whipping cream   
       1/4 c  Chicken broth   
       1/2 ts Garlic powder   
       1/2 c  Grated Parmesan cheese   
         2 tb Minced fresh parsley   
       
     BUTTERFLY CHICKEN: On a clean cutting board, use a sharp   
     knife to butterfly your chicken by halving the breasts   
     horizontally, so you have 4 thinner pieces.   
        
     Using a meat mallet, pound chicken to 1/2" thickness. If   
     you don’t have a meat mallet, use a rolling pan or   
     cast-iron skillet.   
        
     In a shallow bowl, mix 1/2 cup flour, salt and pepper.   
     Dredge chicken by dipping each piece into the flour   
     mixture to coat both sides, then shaking off any excess   
     flour.   
        
     COOK CHICKEN: Meanwhile, in a large skillet, heat oil   
     over medium-high heat. Sear the chicken until it’s well   
     browned on both sides. Set the chicken aside.   
        
     MAKE CREAMY SAUCE AND SERVE: In the same skillet, melt   
     butter on medium heat. Add garlic cloves and onion. Cook   
     and stir until lightly browned, 2-3 minutes. Sprinkle   
     with remaining 1 tb flour, and mix well. Gradually stir   
     in cream, broth and garlic powder. Bring to a boil.   
     Reduce heat; cook and stir until slightly thickened, 4-6   
     minutes. Stir in Parmesan cheese.   
        
     Return the chicken to the pan and allow to heat through.   
     Serve with a sprinkle of fresh parsley.   
        
     Risa Lichtman, Toad Squat, Arizona   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Brandy. It's Grandma's medicine.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 10/0 1 18/0 200 50/109 80/1 90/1 103/1 705 105/81 106/201   
   SEEN-BY: 123/0 25 160 180 200 755 3001 124/5016 128/260 135/115 153/7715   
   SEEN-BY: 214/22 218/0 1 215 601 700 720 810 840 850 860 870 880 900   
   SEEN-BY: 218/930 220/6 221/1 6 222/2 226/30 227/114 229/110 112 113   
   SEEN-BY: 229/206 300 317 426 428 470 664 700 240/1120 250/1 266/512   
   SEEN-BY: 282/1038 291/111 301/1 113 320/219 322/757 335/364 341/66   
   SEEN-BY: 342/200 396/45 460/58 467/888 712/848 1321 2320/105 3634/0   
   SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441   
   SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444   
   PATH: 3634/12 5020/1042 301/1 218/700 229/426