- 2 large chicken breasts cut in half lengthwise
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 whole head garlic cloves peeled
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Parsley chopped (optional)
1.) Sprinkle chicken breasts with salt and pepper then coat in flour.
2.) Add olive oil and 1 tbsp of butter to skillet over medium-high heat. Saute chicken for 4-5 minutes on both sides until golden. Take chicken out and set aside.
3.) Reduce heat to medium (med-low if using cast iron). Add the rest of the butter, let it melt and add garlic cloves. Cook for 3-4 minutes, stirring often until lightly browned.
4.) Add chicken broth, lemon juice and garlic powder to pan. Let it bubble for about 4 minutes or until it is noticeably reduced.
5.) Stir in cream and add chicken back to pan. Cook for another 5 minutes or so until sauce is reduced and chicken is cooked through. Sprinkle with parsley, if desired.
~Courtesy Salt & Lavender