Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 1 whole head garlic cloves, peeled
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy/whipping cream
- Parsley, chopped (optional)
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 smaller cutlets. Generously season each piece with salt and pepper then dredge them in flour, ensuring an even coating.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and sauté for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the Garlic: Reduce the skillet heat to medium or medium-low for cast iron skillets. Add the remaining tablespoon of butter and let it melt. Add the whole peeled garlic cloves and sauté, stirring often, for 3-4 minutes until the garlic is lightly browned on the outside.
- Deglaze and Reduce: Pour in the chicken broth, then add lemon juice and garlic powder. Let the mixture bubble gently for about 4 minutes or until the liquid has noticeably reduced in volume.
- Add Cream and Finish: Stir in the heavy cream and return the chicken cutlets to the pan. Simmer everything together for about 5 minutes until the sauce thickens to a creamy consistency and the chicken is fully cooked through.
- Serve: Garnish with freshly chopped parsley if desired and serve immediately for a comforting, garlic-infused meal.
Notes
- Use large chicken breasts for this recipe so that cutting them in half lengthwise produces a good portion size. If your breasts are smaller, use four instead and leave them whole.
- If garlic cloves are particularly large, halve them so they cook evenly and match the size of smaller cloves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
