Ingredients
Equipment
Method
- Cut each chicken breast in half lengthwise to get thinner cutlets. Slightly pound the chicken to an even thickness using a meat mallet.
- Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning. Dredge the seasoned chicken in flour and shake off any excess.
- Heat olive oil in a large nonstick skillet over medium heat. Cook chicken on both sides until golden brown, about 4-5 minutes per side, or until the internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
- Melt butter in the same skillet. Add garlic and cook until fragrant. Add chicken broth and 2 tablespoons lemon juice. Bring to a simmer. Stir in heavy cream and salt and pepper to taste.
- Return chicken to the pan. Simmer for 4-5 minutes until the sauce has thickened.
- Serve with lemon slices and freshly chopped parsley.
Notes
This recipe is a weeknight favorite that brings a zesty and bright flavor to your table. Adjust lemon juice to your preference.
