Ingredients
Method
Preparation Steps
- Cut each large chicken breast in half lengthwise to create 4 smaller cutlets.
- Generously season the chicken with salt and pepper, then dredge each piece in flour to coat thoroughly.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Add the chicken cutlets and cook for 4-5 minutes on each side or until golden brown.
- Remove the chicken from the skillet and set aside.
- Lower heat to medium (or medium-low if using cast iron).
- Add the remaining butter to the skillet and allow it to melt.
- Add the whole peeled garlic cloves and cook for 3-4 minutes, stirring often, until they are lightly browned.
- Pour in the chicken broth, then add lemon juice and garlic powder. Let the mixture bubble and reduce for approximately 4 minutes.
- Stir in the heavy cream and return the chicken cutlets to the pan.
- Simmer gently for about 5 minutes until the sauce thickens and the chicken is fully cooked.
- Garnish with freshly chopped parsley before serving.
Notes
This dish pairs beautifully with buttery mashed potatoes, rice, steamed veggies, or a fresh salad. For added flavor, drizzle balsamic glaze over the chicken before serving. To store leftovers, cool and transfer to an airtight container; it will keep in the fridge for up to 3 days or freeze for up to 2 months.