This meal sort of just happened because I had heavy cream, parmesan, and a lemon languishing in my refrigerator earlier this week. The lemon cried when I pulled the asparagus out, and the heavy cream threatened to turn right then and there if I didn’t stop ignoring it. The parmesan was quietly resigned to its fate, so it was really the only ingredient that deserved my attention.
The cream sauce was so good that we stood around the pan after dinner and ate it with a spoon. I know it’s a hit because we’ve already talked about cooking it again and I think chicken breast is trash meat.
- 4 boneless skinless chicken breasts
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 fresh lemon
- 1/2 cup Parmesan cheese
Heat the avocado oil over medium heat. Season the chicken breasts with salt, pepper, the garlic powder, and the Italian seasoning. Cook the chicken breasts through. I have a great instant-read thermometer that was under $20 and gets whipped out on the regular. You need one, get it.
In the same pan, lower the heat and add the minced garlic. Let it start to brown (do not let it burn, burnt garlic is trash and ruins everything) and then add the heavy cream. Your mix can simmer, but never boil. Lower the heat after 5 minutes and melt in the Parmesan cheese. Parmesan takes a while to melt into the sauce properly, so settle in with a spoon and a bev. Once the cheese is incorporated, turn off the heat and squeeze in the juice from that sad lemon you’ve had sitting in your fridge for too long.
The only thing that could improve this meal is a crusty baguette to drag through that sauce.