Ingredients
Equipment
Method
- Cut each chicken breast in half lengthwise to get thinner cutlets. Slightly pound the chicken to an even thickness using a meat mallet over plastic wrap.
- Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning. Dredge the seasoned chicken in flour and shake off any excess.
- Heat some olive oil in a large nonstick skillet over medium heat. Cook the prepared chicken on both sides for about 4-5 minutes per side until golden brown or until the internal temperature reaches 165 degrees F. Remove the chicken from the pan and set it aside.
- Melt 2 tablespoons of unsalted butter in the same skillet. Add minced garlic and cook until fragrant. Add chicken broth and 1 tablespoon of lemon juice. Taste it, and add the second tablespoon of lemon juice if you prefer more tartness. Bring the mixture to a light simmer. Stir in heavy cream plus salt and pepper to taste until evenly combined.
- Return the chicken to the pan and bring it to a simmer. Simmer for another 4-5 minutes until the sauce thickens slightly.
- Serve with lemon slices and freshly chopped parsley.
Nutrition
Notes
Use a meat tenderizer tool or meat mallet for pounding the chicken.
Select large and thick chicken breasts so that each cutlet is a good size. You can also buy pre-cut chicken cutlets.
Dredging the chicken in flour creates a golden crust and a coating that absorbs the sauce.