Name: Garlic Chicken with Creamy Parmesan Alfredo (or Tomato-Basil Marinara) — Over Herb Rice or in a Warm Flour Tortilla
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lb (≈680 g, about 3 medium breasts) boneless skinless chicken breasts; 2 tsp (divided) kosher salt; 1 tsp (divided) freshly ground black pepper; 1/2 cup (≈60 g) all-purpose flour (for dredge); 2 tbsp olive oil; 4 tbsp (total; 3 tbsp for sauce, 1 tbsp for rice/sear finishing) unsalted butter; 6 cloves (minced, ≈18 g) garlic; 1/2 cup (120 ml) low-sodium chicken stock; 1 1/2 cups (360 ml) heavy cream (35–36% fat); 1 1/4 cups (≈125 g), packed freshly grated Parmesan cheese; 1 1/2 cups (≈277 g, yields ≈4.5 cups cooked) long-grain white rice (uncooked); 1 tbsp (included in the 4 tbsp total above) unsalted butter (for rice); 2 tbsp (chopped) fresh parsley; 1/4 tsp (optional) red pepper flakes; 2 tbsp (chopped, optional if using marinara) fresh basil; 4 pieces (optional — to make wraps) flour tortillas (10-inch); 1 28 oz can (≈794 g) — for marinara option canned crushed tomatoes; 1/2 medium (finely chopped) — for marinara option yellow onion; 1 tbsp — for marinara option tomato paste; 1 tsp — for marinara option (balances acidity) granulated sugar; 1 tsp — for marinara option dried oregano

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