Creamy Parmesan Carbonara Chicken

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
(I just used a package of chicken tenders from Lee's)
2 heaping Tbs flour
3 Tbs finely grated fresh Parmesan cheese
salt and pepper

For the Sauce:

1 Tbs olive oil
2 tsp butter
8 ounces bacon
1 small onion, chopped
6 large cloves garlic, Minced or finely chopped (I only used 2!)
1 1/2 cups half and half
1/2 cup finely grated Parmesan cheese
1/2 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture and set aside.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink. Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off excess fat, keeping about 1 tsp worth in the pan. Add the onion and garlic and fry until onion is transparent. Reduce heat to low and add the half and half. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If sauce is too runny to your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

4. Add the chicken back into the pan to serve.

5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice.


from Cafe Delites