Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts (cut in half lengthwise)
  • 1/4 teaspoon garlic powder
  • Flour (for dredging)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 cup heavy/whipping cream
  • Salt & pepper
  • Fresh parsley (chopped (optional))

Instruction

  • Slice your chicken breasts in half lengthwise to make thinner cutlets. Generously season them with salt & pepper on both sides, and sprinkle the garlic powder on both sides evenly. Dredge them in flour.
  • In a large skillet over medium-high heat, melt the butter and olive oil. When the pan's hot, add the chicken and cook it for 4-5 minutes per side, until golden. Take the chicken out of the pan and set it aside.
  • Add the chicken broth and lemon juice to the pan, and let it cook for about a minute (make sure to scrape up the brown bits at the bottom of the pan). 
  • Add the chicken back into the pan and pour the cream over top. Let the sauce simmer for 5 minutes or so, until the cream thickens up a bit and the chicken is cooked through completely. 
  • Before serving, I like to grate some lemon zest and stir it into the sauce, but this is totally optional. Add more salt & pepper if needed and sprinkle parsley over top if using. Serve immediately.