Ingredients
Scale
- 2 large chicken breasts (sliced into 4 cutlets)
- Kosher salt and coarsely ground pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small shallot (minced)
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 cup half-and-half
- 1/4 cup fresh lemon juice
- Lemon pepper seasoning
Instructions
- Season chicken cutlets with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Brown the chicken for about 5-7 minutes on each side until cooked through (165°F internal temperature). Remove and set aside.
- In the same skillet, melt butter and sauté shallot for 1-2 minutes. Add garlic, then sprinkle in flour while stirring constantly for about 2 minutes.
- Gradually whisk in chicken broth and bring to a boil.
- Reduce heat to low, stir in half-and-half and lemon juice, then add lemon pepper seasoning.
- Return chicken to the skillet, allowing it to heat through before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg