Serve this up with pasta and a fresh green salad dressed with an Olive Us vinaigrette!
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons Olive Us Butter Infused Olive Oil
2 Tablespoons Olive Us Tuscan Herb Infused Olive Oil
1/2 onion – chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon – sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
Grated Parmesan – optional (in sauce or for serving)
garnish with diced fresh parsley
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.