Portion Size:  4 ounces chicken with sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
Sauce:
2 teaspoons granulated garlic powder or 4 gloves garlic minced.	Washed, trimmed, peeled and minced.
2 cups chicken reduced sodium broth
½ cup finely grated Parmesan cheese
2 tablespoons parsley flakes
1 (14 oz.) can evaporated milk
Chicken :
½ cup all-purpose flour
2 tablespoons oil
8 (3 oz.) boneless skinless chicken breasts

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small bowl; combine, sauce ingredients; set aside.
2	Dredge chicken pieces through flour. Shake off excess flour.   Heat the oil in a large skillet. Add chicken and sauté for 8 to 10 minutes or until juices run clear.	Cook until internal temperature reaches 165 degrees F.
3	Pour sauce over chicken. Turn to coat chicken  Heat until sauce is thick and bubbly.

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