Creamy Garlic Chicken

Ingredients

• 2 large chicken breasts cut in half lengthwise
• Flour for dredging
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 whole head garlic cloves peeled
• 1/2 cup chicken broth or stock
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1 cup heavy/whipping cream
• Salt & pepper to taste
• Parsley chopped (optional)

Instructions

1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
4. 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.
5. 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 with freshly chopped parsley if you wish.

Recipe Notes

• I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
• I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
• If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.
• This Recipe adapted from >>>> Click Here