INGREDIENTS
2 Chicken Breasts
1/4 Cup Flour
Kosher Salt & Pepper to taste
1 Tbsp Olive Oil
2 Tbsp Butter, divided
3 Cloves Garlic, minced
1/2 Cup Chicken Stock
1/2 Cup Whole Milk
1 Lemon, juiced
Parsley, for serving
Parmesan, for serving
1/4 Cup Flour
Kosher Salt & Pepper to taste
1 Tbsp Olive Oil
2 Tbsp Butter, divided
3 Cloves Garlic, minced
1/2 Cup Chicken Stock
1/2 Cup Whole Milk
1 Lemon, juiced
Parsley, for serving
Parmesan, for serving
Instructions
Pound the chicken breasts until they are ~1/3″ thick; season with salt and pepper on both sides and coat in flour.
Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (4-5 mins per side) then remove from the pan and cover with foil to keep warm.
Add 1 more Tbsp of butter and the garlic and saute for 1 minute.
Add the chicken stock, milk, and 1/8 tsp kosher salt, and saute stirring constantly for 2-3 more mins until liquid reduces by half and thickens slightly.
Add the lemon juice and turn off the heat.
Serve the sauce on top of the chicken and top with parsley and parmesan – enjoy!
Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (4-5 mins per side) then remove from the pan and cover with foil to keep warm.
Add 1 more Tbsp of butter and the garlic and saute for 1 minute.
Add the chicken stock, milk, and 1/8 tsp kosher salt, and saute stirring constantly for 2-3 more mins until liquid reduces by half and thickens slightly.
Add the lemon juice and turn off the heat.
Serve the sauce on top of the chicken and top with parsley and parmesan – enjoy!
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