from www.bakedatmidnite.com
2 boneless skinless chicken breasts pounded to 1/4"
1/2 c half and half
1 1/2 c Italian seasoned bread crumbs
2 T butter
2 T minced garlic
2 T flour
1/2 c chicken stock
1 c heavy cream
1/4 c Parmesan cheese
2 oz cream cheese, softened
1 t salt
1/8 t white pepper
Dip chicken pieces in half and half, let drip, then dredge in bread crumbs. Cook in hot oil about 5 minutes per side, until juices run clear when cut. Keep warm while making sauce.
Melt butter in same pan and add garlic. Cook until aromatic, but not browned, about 3-5 minutes. Add flour and blend well, stirring constantly to avoid lumps; cook about 1 minute.
Slowly blend in chicken broth, then cream, salt and pepper. Cook about 5 minutes.
Add Parmesan cheese and cream cheese and stir until melted and creamy. Pour over chicken and serve immediately.
