Description
A delightful chicken dish with tender breasts coated in a creamy garlic sauce, perfect for holiday celebrations.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- ½ cup dry white wine (or chicken broth for a non-alcohol option)
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Flatten each chicken breast to an even thickness (about ½ inch) using a meat mallet or rolling pin. Pat the meat dry with paper towels.
- Combine the flour, salt, and pepper on a plate. Lightly coat each chicken breast in the seasoned flour, tapping off any loose flour.
- In a large frying pan over medium-high heat, heat 3 tablespoons of butter and the olive oil until shimmering.
- Add the coated chicken breasts to the pan, browning them on both sides for about 4-5 minutes until cooked through. Transfer to a plate and cover loosely to keep warm.
- Reduce the heat to medium and add the remaining 3 tablespoons of butter to the pan. Once melted, add the minced garlic and cook until fragrant, about 30-60 seconds.
- Pour in the white wine (or chicken broth) and chicken stock, scraping up any browned bits from the bottom of the pan. Let bubble and reduce for a couple of minutes.
- Stir in the heavy cream and chopped parsley, allowing the sauce to simmer until thickened slightly.
- Return the chicken to the pan, spooning the sauce over each piece, and warm them through for 1-2 minutes.
- Plate the chicken, spoon extra sauce on top, and serve with lemon wedges on the side.
Notes
Pound the chicken evenly for even cooking. Don’t rush the browning for added flavor. You can make it gluten-free by using a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American