Ingredient List
- 2 boneless skinless chicken breasts, large
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 head fresh garlic, peeled
- 1 cup heavy whipping cream
- 1/2 cup chicken stock
- 1/2 tsp fresh lemon juice
- 1/4 tsp powdered garlic
- parsley for garnish, optional
- all-purpose flour as needed for dredging
- salt and black pepper to taste
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Cut chicken lengthwise into 4 cutlets, season with salt and pepper, then coat evenly in flour.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sauté cutlets 4-5 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium. Add remaining butter and melt completely. Add garlic cloves and cook 3-4 minutes until lightly browned, stirring frequently.
- Add chicken broth, lemon juice, and garlic powder. Simmer for 4 minutes until liquid reduces.
- Pour in cream and stir to combine. Return chicken to pan, coat with sauce, and cook additional 5 minutes until sauce thickens and chicken is cooked through. Optional: garnish with fresh parsley.
