Creamy Lemon and Garlic Chicken
- 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
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.