Creamy Parmesan Carbonara Chicken

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts – cut in half lengthwise to make 4 fillets
• 2 heaping Tbsp flour
• 3 Tbsp parmesan cheese – freshly grated
• 1 tsp salt
• pepper – to taste

For the Sauce:

• 1 Tbsp olive oil
• 2 tsp butter
• 8 oz bacon – cut into strips
• 1 small onion – chopped
• 6 large cloves garlic – minced
• 1-1/2 C half and half
• 1/2 C parmesan cheese – freshly grated
• 1/2 tsp cornstarch
• 2 tsp water 

Directions: 

1. Season the chicken with salt and pepper
2. In a shallow bowl, combine the flour and parmesan cheese
3. Dredge seasoned chicken in the flour mixture – shake off excess and set aside
4. Heat the oil and butter in a large non stick pan over medium-high heat until butter has melted and pan is hot
5. Fry the chicken until golden on each side, cooked through and no longer pink – about 4 – 5 minutes per side, depending on the thickness of your chicken
6. Transfer onto a warm plate
7. Add the bacon strips to the pan and fry until crispy
8. Drain off some excess fat – keeping about 1 tsp worth in the pan
9. Add the onion and garlic and fry until onion is transparent – about 1 minute
10. Reduce heat to low heat, and add the half and half
11. Bring the sauce to a gentle simmer
12. Season with a little salt and pepper to your taste
13. Add in the parmesan cheese and allow the sauce to simmer until the parmesan cheese has melted slightly
14. In a small cup, combine the cornstarch and water – mix well
15. Add the cornstarch and water mixture into the center of the pan and mix it in fast to combine into the sauce – it will begin to thicken immediately
16. Add the chicken back into the pan to serve

Notes:

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