Chicken

1. Prepare Chicken

   Slice chicken in half length-wise.

   Generously season chicken with salt, garlic powder and pepper.

    

2. Topping

   In a shallow bowl, combine the flour, parmesan cheese, parsley.

   Dredge chicken in egg then in the flour mixture; shake off excess.

    

3. Cook

   Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

   Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

   Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

    

Sauce

1. Onion and Garlic

   Sauté the onion and Garlic in the butter and remaining oil/juices in the pan until softened.  (Skip if using Onion powder)

2. Roux (in you like the sauce thicker)

   Add flour and butter in pan and stir.  

3. Sauce

   Add remaining ingredients (except Cheese) to roux.

   Bring to boiling 

   Reduce heat, and stir in cheese.

Combine

1. Place Chicken in sauce pan.  Add in about half the sauce

   Sprinkle with parsley (or Italian seasoning) and simmer about (~5 minutes).

Serve

1. Serve with noodles, mashed potatoes, or rice.