Ingredients
Chicken
- 4 chicken breast cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
Sauce & Cooking
- 3 tablespoons salted butter
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- ¼ cup dry white wine
- ½ cup chicken broth or stock
- Zest and juice of 2 small lemons
- ½ cup heavy cream
Optional Garnishes
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Flour Mixture: In a shallow bowl, whisk together the flour, salt, garlic powder, ground black pepper, and paprika. This seasoned flour will coat the chicken, adding flavor and helping achieve a golden crust.
- Dredge the Chicken: Lightly dredge each chicken breast cutlet in the seasoned flour mixture, ensuring each side is coated. Shake off any excess flour for even cooking and to prevent clumping.
- Sear the Chicken: Heat a large 12-inch skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil. Once hot, place the chicken cutlets in a single layer, cooking in batches if necessary. Sear the chicken for 3-4 minutes per side until lightly browned and cooked through. Transfer each batch to a plate when done.
- Sauté Garlic: Add the remaining 1 tablespoon of olive oil to the hot skillet. Add the minced garlic and sauté until fragrant and just beginning to turn golden, taking care not to burn the garlic.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping up all the browned bits stuck to the bottom. Let the wine simmer for 3 to 5 minutes to reduce slightly and concentrate its flavor.
- Add Broth and Lemon Juice: Stir in the chicken broth and freshly squeezed lemon juice. Allow the mixture to simmer gently for about 3 minutes so the flavors meld and the sauce begins to develop.
- Incorporate Butter and Cream: Reduce the heat to medium-low. Stir in the remaining 1 tablespoon of butter until melted and smooth. Then slowly add the heavy cream, stirring constantly. Season the sauce to taste with additional salt and pepper if desired.
- Reintroduce Chicken: Return the cooked chicken cutlets to the skillet. Let them simmer in the sauce for 2 to 3 minutes to reheat and slightly thicken the sauce, ensuring the chicken absorbs the lemony flavor.
- Finish and Garnish: Remove the skillet from heat. Sprinkle the lemon zest and chopped fresh parsley over the chicken for brightness and color. Serve with lemon wedges on the side for extra citrus zing.
Notes
- Use small lemons for a more intense lemon flavor from zest and juice.
- White wine is key for deglazing; a dry variety like Sauvignon Blanc works best.
- Cook chicken in batches if your skillet isn’t large enough to avoid overcrowding for a crisp crust.
- Adjust seasoning with salt and pepper after adding the cream to balance flavors.
- Garnish with parsley and lemon wedges to enhance freshness and presentation.
- Substitute chicken broth with vegetable broth for a lighter flavor.
- Serving suggestion: pairs nicely with rice, pasta, or crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
