* Methods :
Preheat oven 400°F (200°C).
Seasoning chicken breasts with salt also pepper.
Heat olive oil painting in a large skillet on medium–high heat. Add the funk guts and cook for about 3- 4 twinkles per side, or until golden brown.
Removing funk from the visage & set piecemeal.
In same skillet, adding diced garlic also cooking for about 30 seconds or until ambrosial.
Pour in thick cream & poach. Cook for about 2- 3 twinkles or until the sauce thickens slightly.
Stirring in grated parmesan also diced parsley.
Adding potato wedges to visage and blending in the sauce.
Transfering skillet to the preheated roaster also incinerating for 20 to 25 mn
Serving funk also hot potatoes with garlic parmesan cream sauce with a ladle.
You can also adding vegetables to make it.
Enjoy!