Step 1

Place chicken fillets on the cutting board, pat dry and season  with ground black pepper, salt and garlic powder on both sides.

Step 2

Combine the flour and Pecorino Romano cheese in a shallow bowl.  Dredge the chicken in the flour-cheese mixture and shake off excess.

Step 3

In a large non stick pan/ skillet heat vegetable oil and butter over medium high heat. Once the oil is hot, add the chicken and fry  until golden  and cooked through, about 10 minutes ( 5 minutes per side). You might need to fry chicken in batches. Transfer the cooked chicken to a plate. Keep aside.

Step 4

In the same pan/ skillet saute onion until translucent and soft over medium heat.

Step 5

Using a heavy knife, smash about 7-8 garlic cloves. Simply place the blade on the clove and press the blade down on the clove. Add the smashed garlic together with whole garlic cloves to the pan and saute until fragrant, about 3 minutes.

Step 6

Add the chicken stock , scraping any brown bits.  Allow to simmer for 2-3 minutes over medium-low heat.

Step 7

Pour in the half & half, then bring  the sauce to a simmer for 2 minutes.

Step 8

Add  the Pecorino Romano cheese and cook until the cheese melts. Season with black pepper. Adjust salt to your liking.

Step 9

Return the chicken back to the pan.

Step 10

Garnish with  fresh parsley.

Step 11

Server over mashed potatoes, cacio e pepe, Instant Pot basmati rice or steamed broccoli.