Ingredients

The following ingredients have 4 Servings
  • 2 boneless skinless chicken breasts, cut in half lengthwise
  • All-purpose flour, as needed, for dredging
  • 1/4 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice + zest of 1/2 lemon
  • 1/4 cup dry white wine
  • 1 tablespoon heavy cream
  • 1 teaspoon turmeric
  • Fresh parsley, chopped, for serving (optional)
  • lemon wedges, for serving
  • Kosher salt & freshly ground black pepper, to taste

Instruction

  • Cut chicken breasts in half lengthwise to create thinner cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, shaking off excess.
  • In a skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Once hot, add chicken and cook until golden brown, 4-5 minutes per side. Remove from pan and set aside.
  • Add chicken broth, lemon juice and zest, white wine, heavy cream, turmeric, and remaining butter to the pan and let simmer for 2 minutes. Add chicken back to pan and cook until no longer pink and sauce has reduced, about 3-5 minutes more.