Creamy Lemon Chicken

 

 Ok friends!  Time for my next TikTok Recipe- yeah!  You can check out "our" video below- have to include my editor Eva "The Pidge" Breton so she gets some credit :)

 

 

 This was such a quick and easy weeknight meal AND it went over well which is always half the battle with my kids!

 

You should make it...it is really easy... 

 

 

Ingredients

 

For the chicken cutlets:

• 2 large chicken breasts - or 4 medium chicken cutlets
• 1 teaspoon Italian herb seasoning
• Salt and pepper
• ½ cup all-purpose flour
• Olive oil

For the Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed - plus more to taste
• 1 cup heavy cream - do not substitute, see notes
• Salt and pepper to taste
• Fresh chopped Italian parsley - for garnish
• Lemon slices - for garnish

 

Instructions

 

• Prep chicken cutlets: Slice each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken.
• Season and dredge chicken: Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Italian seasoning, Kosher salt, and ground black pepper). Dredge the seasoned chicken in flour and shake off any excess.
• Sear chicken: Heat a few generous drizzles of olive oil in a large 12-inch nonstick skillet over medium heat. Sear the chicken on both sides, about 4-5 minutes per side undisturbed, until golden brown and fully cooked through. Remove from the pan and set aside.
• Start the sauce: Don’t wipe the skillet clean. Melt 2 tablespoons unsalted butter, then sauté garlic until fragrant. Add the chicken broth plus 1 tablespoon lemon juice until warm. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons).
• Add heavy cream: Turn down to low heat. Bring to a very light simmer. Then, stir in heavy cream, and season with salt and pepper to taste.
• Return chicken to pan and bring back to a low simmer. Simmer for another 3-5 minutes until the sauce has thickened a bit.
• Serve with lemon slices, a few grinds of black pepper, and freshly chopped parsley. Enjoy!  I served mine with Bob Evans Mashed Potatoes and Steamed Broccoli and Cauliflower FTW!