Method

Prep the Chicken:

Slice each chicken breast into two thinner cutlets. Using a meat mallet, lightly pound them to an even thickness for consistent cooking.

Season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge the chicken pieces in flour and shake off excess.

Cook the Chicken:

Heat olive oil in a large non-stick skillet over medium heat. Cook the chicken for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

Make the Sauce:

In the same skillet, melt butter and add the minced garlic, cooking until fragrant.

Pour in the chicken broth and lemon juice, bringing it to a simmer. Taste and add more lemon juice if you like it tangier.

Stir in the heavy cream and season with salt and pepper. Let the sauce simmer until slightly thickened, about 3-4 minutes.

Combine:

Return the chicken to the skillet, spooning the sauce over it. Simmer for another 4-5 minutes until the sauce has thickened and the chicken is fully cooked.

Garnish with fresh parsley and lemon slices before serving.

Variations & Tips

For a lighter version, you can use half-and-half instead of heavy cream.

If you prefer a gluten-free option, you can substitute the flour with a gluten-free flour blend.

For added depth of flavor, try marinating the chicken in lemon juice and herbs before cooking.

Substitute chicken breast with thighs for a juicier option.