Ingredients:
2 large chicken breasts cut in half lengthwise
flour for dredging
1 tbsp olive oil
2 tbsp butter, divided
1 whole head garlic cloves, peeled (or minced garlic)
1/2 C chicken broth or stock
1/2 tsp lemon juice
1/4 tsp garlic powder
1 C heavy whipping cream
salt and pepper
parsley, chopped (optional)
Instructions:
1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with salt and pepper then coat with flour.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté chicken for 4-5 minutes per side or until it's golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or med-low if using cast iron) and melt rest of the butter to the pan. Add garlic cloves and cook for 3-4 minutes, stirring often until their lightly browned.
4. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with pasta and freshly chopped parsley, if desired.
Recipe from https://www.saltandlavender.com/.
2 large chicken breasts cut in half lengthwise
flour for dredging
1 tbsp olive oil
2 tbsp butter, divided
1 whole head garlic cloves, peeled (or minced garlic)
1/2 C chicken broth or stock
1/2 tsp lemon juice
1/4 tsp garlic powder
1 C heavy whipping cream
salt and pepper
parsley, chopped (optional)
Instructions:
1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with salt and pepper then coat with flour.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté chicken for 4-5 minutes per side or until it's golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or med-low if using cast iron) and melt rest of the butter to the pan. Add garlic cloves and cook for 3-4 minutes, stirring often until their lightly browned.
4. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
5. Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with pasta and freshly chopped parsley, if desired.
Recipe from https://www.saltandlavender.com/.
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