This recipe is actually to be made with chicken breasts, but Jimmy and I discovered it was delicious with hot Italian turkey sausage. I omitted the minced onion since I didn't care for it the first time we made it. I added some garlic salt to it and didn't bake it. Just let the sausage simmer in the sauce for a while. We served it over a tri-color pasta and had garlic bread made from hot dog buns and a caesar salad.
I'm giving you the true recipe. It is from some cards I got in the mail from Easy to Bake Easy to Make.
1/4 cup all-purpose flour
6 boneless, skinless chicken breasts halves (about 4 oz each)
1/2 tsp salt
2 T plus 1 tsp olive oil, divided
3 cloves garlic, minced
1 T minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp coarsely ground black pepper
1 T coarsely chopped fresh parsley
1. Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13" x 9" baking dish.
2. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.
3. Bake chicken until an instant read thermometer inserted in center of chidken registers 180 degrees, 8-12 mintues. Sprinkle with parsley.
Yield: 6 serviings