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
1/2 cup chicken broth or stock
1/2 tsp. lemon juice
1/4 tsp. garlic powder
1 cup heavy/whipping cream
Salt & pepper to taste
Parsley chopped (optional)
Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside.
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.
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 freshly chopped parsley if you wish.
- Can use cast iron skillet to make this recipe.
- Recommend using large boneless/skinless chicken breasts for this recipe since they are being cut in half lengthwise. If using smaller ones, use 4 and leave intact.
- If using some large garlic cloves, cut them in half so they’re all roughly the same size.