Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
A comforting, warm dish, this chicken can be served as your main course with a side of sauteéd spinach or a tossed salad. It would also be delicious with a dish of zucchini parmesan. Enjoy in your backyard, eating al fresco! This sauce is delicious, so Lisa recommends serving the chicken breasts over pasta or rice, so you can use all the sauce!
Lisa’s Creamy Chicken in Garlic and Onions Ingredients:
6 skinless, boneless chicken breasts
Flour for dredging
6 tablespoons extra virgin olive oil
2 tablespoons butter
1 large sweet onion
1 extra large green scallion
10-12 cloves of garlic (whole)
1 1/4 cups vegetable broth
1 1/4 cups heavy cream
Lisa’s Creamy Chicken in Garlic and Onions Directions:
Melt the butter with the extra virgin olive oil in a large frying pan. Dredge each chicken breast in the flour, which has been seasoned with salt and pepper. Sauté each chicken breast until it is golden on each side. Place the chicken breasts on a casserole. Set aside.
Place the chopped onion and the chopped scallion (white and green part of the scallion) in the sauté pan and cook until caramelized (golden in color). Add 10 or 12 whole cloves of garlic. Sauté 5 more minutes.
Pour in to the sauté pan the vegetable broth and stir for 2-3 minutes, making sure to scrape up any of the crunchy flour or onions on the bottom of the pan. Stir well.
Add whipping cream. Stir or incorporate well. Pour the liquid mixture from the sauté pan over the chicken breasts in the casserole. Bake for 30 minutes at 350 degrees.