INGREDIENTS
- 2 chicken breasts sliced in half lengthwise to create 4 pieces
- Salt and pepper to season
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- ½ cup white wine
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 lemon cut into slices for garnish
- 2 tablespoons chopped parsley
INSTRUCTIONS
- Season both sides of each piece of chicken with salt and pepper.2 chicken breasts,Salt and pepper
- Place the flour in a shallow bowl and coat both sides of each piece of chicken. Set aside.¼ cup all-purpose flour
- Melt the butter and oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside.2 tablespoons unsalted butter,1 tablespoon olive oil
- Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant.½ yellow onion,2 cloves garlic
- Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes.½ cup white wine
- Stir in the chicken broth, heavy cream, Parmesan, lemon juice, salt, and pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.½ cup low-sodium chicken broth,½ cup heavy cream,½ cup grated Parmesan cheese,2 tablespoons lemon juice,½ teaspoon salt,½ teaspoon ground black pepper,2 tablespoons chopped parsley,1 lemon
NOTES
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Chicken Thighs: Use 4 chicken thighs instead of 2 chicken breasts. Season the thighs with salt and pepper (skip the flour) and brown them skin-side down in the melted butter. Flip once golden brown and sear the second side. Proceed with the recipe as written.
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