Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 whole head garlic, cloves peeled
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy/whipping cream
- Chopped parsley (optional)
Instructions
- Cut chicken breasts into cutlets and season with salt and pepper; coat in flour.
- Heat olive oil and 1 tablespoon butter in a skillet. Sauté chicken cutlets for 4-5 minutes on each side until golden brown.
- Remove chicken and add remaining butter and garlic cloves to the skillet; sauté garlic until lightly browned.
- Deglaze the pan with chicken broth, lemon juice, and garlic powder; let bubble for 4 minutes.
- Stir in heavy cream and return chicken to the skillet; simmer for 5 minutes until sauce thickens and chicken is cooked through.
- Garnish with chopped parsley and serve.
Notes
Use a cast-iron skillet for even heat distribution.
Avoid overcrowding the skillet for better browning.
Can substitute heavy cream with half-and-half or vegan alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 40
- Cholesterol: 120