Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
I can’t count how many times I’ve made this delicious dish! It’s kind of like my comfort food. It will only take you 40 minutes to prepare and cook this. With simple ingredients, this recipe is surely a must-try. Enjoy!
Ingredients:
For The Chicken:
Cracked pepper
Juice half a lemon
1 tsp garlic powder
4 tbsp flour (all-purpose or tapioca)
1 tsp salt
2 large boneless and skinless chicken breasts, halved horizontally to make 4
For The Sauce:
2 tbsp minced garlic (or 6-8 cloves garlic, minced)
2 tsp oil
Lemon slices or wedges, to serve
2-3 tbsp lemon juice (adjust to your tastes)
2/3 c light cooking cream
1 tbsp butter
1¼ c chicken broth (stock)
1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
2 tsp dried Italian mixed herbs
2 tbsp fresh parsley
Directions:
Sprinkle salt, pepper, and garlic powder over the chicken breasts. Rub each to coat.
Get one slice of the lemon and squeeze it on top of each fillet.
In a bowl with flour, add the chicken and toss each to coat. Remove any excess flour.
Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil.
Add the chicken breasts into the hot skillet, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate.
In the empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.
Turn the heat down to low, then add broth, salt, and pepper. Stir to combine. Scrape the bottom of the skillet to deglaze it.
Stir in the cream until well incorporated. Simmer everything for about 5 minutes or until thick.
Stir in the lemon juice until blended, then simmer for one more minute. Sprinkle the Italian herbs and stir to combine.
Put the chicken breasts back into the skillet and toss to coat with the sauce. Dish out!
Serve and enjoy!
Nutrition Facts:
Calories: 228 kcal | Carbohydrates: 14g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 951mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 15.8mg | Calcium: 60mg | Iron: 1.4mg
Ingredients
- For The Chicken:
- Cracked pepper
- Juice half a lemon
- 1 tsp garlic powder
- 4 tbsp flour (all-purpose or tapioca)
- 1 tsp salt
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- For The Sauce:
- 2 tbsp minced garlic (or 6-8 cloves garlic, minced)
- 2 tsp oil
- Lemon slices or wedges, to serve
- 2-3 tbsp lemon juice (adjust to your tastes)
- 2/3 c light cooking cream
- 1 tbsp butter
- 1¼ c chicken broth (stock)
- 1 tsp cornstarch (corn flour) mixed with 1 tbsp of water
- 2 tsp dried Italian mixed herbs
- 2 tbsp fresh parsley
Instructions
Sprinkle salt, pepper, and garlic powder over the chicken breasts. Rub each to coat.
Get one slice of the lemon and squeeze it on top of each fillet.
In a bowl with flour, add the chicken and toss each to coat. Remove any excess flour.
Place a large skillet on the stove and turn the heat to medium-high. Add butter and oil.
Add the chicken breasts into the hot skillet, then cook each side for 5 minutes or until they turn golden brown. Move them to a clean plate.
In the empty skillet, add garlic and onion. Sauté for a few minutes until aromatic and soft.
Turn the heat down to low, then add broth, salt, and pepper. Stir to combine. Scrape the bottom of the skillet to deglaze it.
Stir in the cream until well incorporated. Simmer everything for about 5 minutes or until thick.
Stir in the lemon juice until blended, then simmer for one more minute. Sprinkle the Italian herbs and stir to combine.
Put the chicken breasts back into the skillet and toss to coat with the sauce. Dish out!
Serve and enjoy!
