Description
This recipe is a "WOW" of a chicken dish keeper! You'll be slurping down the sauce while it simmers on the stove (hint: double the sauce amount)! This chicken in a velvety cream sauce is so easy and fast, yet so packed with amazing creamy, cheesy, lemony, and garlicky flavors. You'll make this over and over again!
Ingredients
Units
Scale
- 1 lb chicken breasts (4), boneless, skinless and cut in the same thickness anywhere from 3/4″ thick to an inch and a half (1-1/2″)
- 1/2 tsp salt
- 1/4 tsp. freshly cracked black pepper
- 1 cup flour
- 1 stick butter
- 1/4 cup onions, finely chopped
- 3 garlic cloves, minced
- 1–1/2 cups chicken broth/stock
- 1 cup heavy cream
- 1 – 2 Tbsp. freshly-squeezed lemon juice (add more if you want a stronger lemon flavor)
- 1 – 2 tsp Dijon mustard (add the amount that you prefer for your own taste)
- 1–1/2 cups Parmigiano (Parmesan) cheese (see notes)
- Italian parsley, minced
Garnish
- Lemon slices
- Sprigs of Italian parsley
Serve with:
- Pasta
- Mashed potatoes (not garlic mashed potatoes, because of the garlic in the recipe)
- Green vegetables, such as peas or broccoli
Instructions
- Slice chicken breasts so that each is a thin cutlet; making sure that all cutlets are as equal in size as possible.
- Sprinkle each side of the chicken cutlets with salt and pepper.
- Coat lightly with flour and shake off excess flour.
- Melt butter in a large skillet on medium-high heat.
- Add onions, chicken, and garlic. Saute until a golden crust develops . . . about 5 minutes on each side if thickly cut, or 3 minutes on each side if thinly cut.
- Add the onions and garlic.
- Add the chicken broth/stock, and lemon juice. This will deglaze the flavor bits on the bottom of the pan to blend into the cream sauce.
- Lower the flame heat to low and add the cream and the mustard.
- Add Parmesan cheese.
- Simmer for a few minutes to bring up the heat of the sauce.
- Sprinkle with minced parsley.
- Garnish with lemon slices and sprigs of Italian parsley.
- Serve with pasta, mashed potatoes, or rice.
