Ingredients
Scale
- Chicken:
- 2 large boneless, skinless chicken breasts
- 2 teaspoons lemon pepper seasoning
- 1/4 cup flour
- 1/4 cup olive oil
- Sauce:
- 2 cups chicken broth
- 3 tablespoons heavy cream
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon coarse black pepper
- 1/2 cup white cooking wine
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons flour
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 lemon, cut into wedges
- Fresh lemon zest, for garnish
- Freshly cracked black pepper, for garnish
Instructions
- In a measuring cup or bowl, whisk together chicken broth, heavy cream, brown sugar, Dijon mustard, parsley, Italian seasoning, and black pepper. Set aside.
- Slice chicken breasts in half lengthwise to about 1/2 inch thick. Season both sides with lemon pepper and lightly coat with flour.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Cook in batches if needed. Transfer to a plate.
- Turn off heat and pour in wine. Return heat to medium and scrape up browned bits. Let wine reduce by half, about 3 minutes.
- Add butter and garlic; cook 1 minute. Stir in flour and cook 2 minutes. Slowly whisk in the sauce mixture. Bring to a boil, then reduce to a gentle simmer for 5 minutes until thickened.
- Lower heat and stir in Parmesan until melted. Add lemon juice and mix well. Return chicken to skillet, spoon sauce over top, and simmer uncovered 4 minutes. Add lemon wedges and simmer 1 additional minute.
- Remove from heat and garnish with lemon zest and freshly cracked black pepper. Serve hot.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Cook chicken in batches to ensure a proper golden sear.
- Pairs well with pasta, rice, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American