Skillet Chicken Breasts With Creamy Parmesan Sauce

What You'll Need:

4 to 6 chicken breast halves, boneless, without skin
salt and freshly ground black pepper
1 to 2 tablespoons olive oil
Sauce
2 tablespoons butter
2 cloves garlic, finely minced
4 green onions, thinly sliced
4 ounces cream cheese
1 cup milk or half-and-half
1 cup (4 ounces) fresh shredded Parmesan cheese
1/8 teaspoon ground black pepper
Salt to taste
Fresh chopped parsley, for garnish

How to Make It:

For Chicken:

1.Put chicken breasts between sheets of plastic wrap or in a plastic food storage bag and gently pound to thin evenly.

2.Sprinkle the chicken breasts lightly with salt and pepper.

3.Heat olive oil in a large skillet over medium heat.

4.Add chicken and cook for about 5 to 6 minutes on each side, until nicely browned and cooked through. Juices should run clear when the thickest part of a chicken breast is cut with a knife.

For Sauce:

1.Meanwhile, in a saucepan, melt butter over medium-low heat.

2.Saute the garlic and green onions for about 1 minute.

3.Add the cream cheese, milk or half-and-half, and Parmesan cheese and heat until hot and smooth.

4.Stir in pepper and salt, to taste.

5.Ladle sauce over the chicken and garnish with parsley.