Sprinkle thin chicken cutlets with salt and
pepper. Coat them in flour.
Add olive oil and 1 TB butter to skillet over
med-high heat. Once the pan is hot, saute the
chicken 4-5 minutes per side or until it is nice
and golden. Take the chicken out of the pan and
set aside.
Reduce the heat to medium (or medium low if using
cast iron), add the rest of the butter to the pan.
Let butter melt and add sliced garlic cloves. Cook
them for 3 to 4 minutes, stirring often, until they
are lightly browned on the outside.
Add the chicken broth, lemon juice and garlic
powder to the pan. Let it bubble for around 4
minutes or until the liquid is noticeably reduced.
Stir in the cream and add the chicken back into the
pan. Let it cook for another 5 minutes or so until
the sauce is reduced and the chicken is cooked
through. Serve.
Originally Submitted
9/20/2020
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