Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Flatten each chicken breast to an even thickness (about 1/2-inch) using a meat mallet or rolling pin. Pat dry.
- Combine flour, salt, and pepper on a plate. Lightly coat each chicken breast, shaking off excess.
- Heat 3 tablespoons butter with olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add remaining butter to the pan, then add garlic and cook briefly until fragrant (30–60 seconds).
- Pour in white wine and chicken stock, scraping up browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream and parsley. Simmer gently until the sauce thickens.
- Return chicken to the pan and spoon sauce over the top. Warm for 1–2 minutes.
- Serve with lemon wedges and extra sauce spooned over each breast.
Notes
- Serve with mashed potatoes, rice, or buttered pasta to soak up the sauce.
- Use chicken cutlets for faster cooking if preferred.
- For extra richness, add a tablespoon of grated Parmesan to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American