Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts
  • Flour to dust the chicken
  • 1 teaspoon Italian seasoning or Oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3 minced garlic
  • 1 ½ cup chicken stock (use low sodium if possible)
  • ¾ cup heavy cream
  • 3 tablespoon lemon juice (use 2 tablespoons if you don’t want it too tangy)
  • 7 tablespoon parmesan cheese

Instruction

  • Pat the chicken breast with a kitchen towel. Cut the chicken breast horizontally to get 4 steaks of chicken breast.
  • Mix the chicken seasoning, salt, black pepper, paprika, and Italian seasoning—season both sides of the chicken breast.
  • Either dredge the chicken breast in flour or cover it with flour, then shake it to remove the excess flour.
  • In a pan, add olive oil and butter. When the butter melts, add the chicken breast and fry until golden from both sides. Each side will take three minutes to cook on medium-high heat.
  • Remove the chicken breast from the pan and cover it.
  • In the same pan, add two tablespoon butter, when the butter melts, add the garlic, and one tablespoon flour—Cook for a minute on medium heat. Do not brown the garlic.
  • Pour the chicken stock and keep on whisking to prevent the creation of lumps.
  • Add the cream and keep on stirring. Add the lemon juice and stir for a minute.
  • Now add the parmesan cheese and keep stirring until the parmesan cheese melts. When the sauce comes to a simmer, add the previously cooked chicken.
  • Let the sauce along with the chicken simmer for 5 minutes.
  • You can serve the creamy lemon chicken over mashed potato or pasta.