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Creamy Lemon and Garlic Chicken

Course Main Course
Servings 4 servings

Ingredients
  

  • 1 tbsp olive oil
  • 4 tbsp butter divided
  • 2 pounds skinless boneless chicken breasts cut into 4-6 cutlets
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 5 cloves garlic
  • 2 tbsp flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup whole milk or 2 percent
  • 2 tbsp lemon juice
  • parsely to garnish

Instructions
 

  • Pound your chicken breasts into equal size cutlets. Season with salt and pepper.
    Warm up a medium skillet over medium heat. Add in 2 tbsp butter and oil. Once butter has melted, saute chicken breasts, ensuring you do not crowd the pan. Cook 5-6 minutes per side or until nice and crispy.
    You may have to do this in two batches if you have too many cutlets.
    Flip and cook for an additional 4-5 minutes.
  • Remove chicken from pan and set aside. Add in remaining butter. Once melted, add in garlic and cook for 1 minute. Add in flour and stir until it coats the garlic. Immediately add in broth, milk and cream. Whisk well to get rid of any lumps. Bring to a boil.
    Reduce and let sauce thicken for 5-6 minutes until it can coat the back of a wooden spoon.
    Pour in lemon juice and stir.
    Return chicken to pan and top with parsely and lemons.
    At this point feel free to add cooked pasta to the skillet.