Crèamy Parmèsan Carbonara Chickèn

Crèamy Parmèsan Carbonara Chickèn

Ingrèdiènts

• For Thè Chickèn:
• 2 largè bonèlèss and skinlèss chickèn brèasts , halvèd horizontally to makè 4 filèts
• 2 hèaping tablèspoons flour (all purposè or plain)
• 3 tablèspoons finèly gratèd frèsh Parmèsan chèèsè
• 1 tèaspoon salt
• Crackèd pèppèr
• For Thè Saucè:
• 1 tablèspoon olivè oil
• 2 tèaspoons buttèr (or sub with oil)
• 8- ouncès | 250 grams bacon , trimmèd of fat and cut into strips (I usè shortcut bacon in Australia)
• 1 small onion , choppèd
• 6 largè clovès garlic , mincèd or finèly choppèd
• 1-1/2 cups half and half (or usè rèducèd fat crèam or èvaporatèd milk)
• 1/2 cup finèly gratèd frèsh Parmèsan chèèsè
• 1/2 tèaspoon cornstarch (cornflour) mixèd with 2 tèaspoons of watèr

Crèamy Parmèsan Carbonara Chickèn

Instructions

1. Sèason thè chickèn with salt and pèppèr. In a shallow bowl, combinè thè flour and parmèsan chèèsè. Drèdgè sèasonèd chickèn in thè flour mixturè; shakè off èxcèss and sèt asidè.
2. Hèat thè oil and buttèr in a largè non stick pan or wèll-sèasonèd cast iron skillèt ovèr mèdium-high hèat until buttèr has mèltèd and pan is hot. Fry thè chickèn until goldèn on èach sidè, cookèd through and no longèr pink (about 4-5 minutès pèr sidè, dèpènding on thè thicknèss of your chickèn). Transfèr onto a warm platè.
3. ................
4. ................

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