Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 tablespoon all-purpose flour (15 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 2 cloves garlic, minced
  • ½ cup chicken broth (120 ml)
  • ½ cup heavy cream (120 ml)
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1 tablespoon fresh parsley, chopped (15 ml)
  • 1 tablespoon fresh thyme leaves (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Pound chicken breasts, season with salt, pepper, and dredge lightly in flour.
  2. Heat olive oil in skillet. Sear chicken over medium-high heat until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet. Sauté garlic until fragrant.
  4. Add chicken broth, heavy cream, and lemon juice to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in parsley, thyme, salt, and pepper. Reduce sauce slightly until thickened.
  6. Return chicken to the skillet and coat with the sauce. Simmer for a minute or two to warm through. Serve immediately.