Description
Delicious and tender chicken breasts seared to perfection and served with a creamy lemon garlic sauce.
Ingredients
Scale
- 2 10 oz apiece chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- to taste Salt and freshly ground black pepper
- 2 1/2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth
- 1 1/2 tsp cornstarch
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1/4 cup heavy cream
- 3 Tbsp chopped fresh parsley
- 2 Tbsp capers (rinsed, optional)
Instructions
- Let the chicken rest at room temperature for 10 minutes after cutting.
- Whisk together 1/4 tsp of salt, flour, and 1/4 tsp of pepper in a shallow dish.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Dredge the chicken cutlets on both sides in the flour mixture and add them to the skillet.
- Sear the chicken without moving it for 5 minutes until the bottom is browned.
- Turn the chicken breasts over and cook on the opposite side until browned and cooked through (chicken must be 165 degrees in the center), adjusting burner temperature if necessary for another 5 minutes.
- Set the chicken on a plate and keep it warm.
- Add garlic to the remaining oil in the pan and sauté until slightly golden brown.
- Pour in 1 1/4 cups of chicken broth and bring to a boil, scraping browned bits from the bottom.
- Allow the broth to simmer for about 5 minutes until reduced by half.
- Whisk the remaining 1 tbsp chicken broth with cornstarch, then add to the broth along with lemon juice.
- Simmer until slightly thickened, then remove from heat and add butter and cream, stirring to combine.
- Season with pepper to taste.
- Serve the chicken with the sauce spooned over it, and sprinkle with capers and parsley.
- Enjoy warm.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F.
- For a richer flavor, consider adding additional herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg