Description
A rich, restaurant-quality garlic butter sauce coats tender chicken breasts, balanced by bright lemon juice and fresh herbs. Quick and easy, this French-American fusion dish delivers indulgent flavor in 35 minutes with minimal effort.
Ingredients
2 large boneless chicken breasts
Salt and pepper, to taste (kosher salt recommended)
Flour, for dredging (use cornstarch for gluten-free)
1 tbsp olive oil (high smoke point)
2 tbsp butter (unsalted preferred)
1 head garlic (peeled cloves)
½ cup chicken broth (vegan substitute available)
½ tsp lemon juice (fresh preferred)
1 cup heavy cream (use low-fat sparingly)
Parsley, chopped (optional, substitute mint for Mediterranean style)
Instructions
Cut each chicken breast in half lengthwise to form 4 cutlets
Season with salt and pepper, then dredge in flour
Heat olive oil and 1 tbsp butter in a skillet over medium-high
Cook chicken 4-5 minutes per side until golden; transfer to a clean platter and tent with foil
Reduce heat to medium-low, add remaining 1 tbsp butter
Add peeled garlic cloves; cook 3-4 minutes until fragrant
Pour in chicken broth, lemon juice, and cream
Simmer sauce 2-3 minutes until thickened
Stir in chopped parsley (if using)
Return chicken to the pan, baste with sauce, and cook 1 minute more
Serve warm with sauce
Notes
Use skinless chicken breasts for less fat
Cornstarch or gluten-free flour substitute for dredging
Low-fat cream may require additional thickening
Tenting chicken with foil prevents overcooking
Fresh lemon juice brightens the rich sauce
- Prep Time: 10
- Cook Time: 25
- Category: DINNER
- Method: Stovetop
- Cuisine: French-American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 22g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 150mg