Creamy Lemon Crispy Chicken

Step 1

Slice your chicken breasts lengthwise in half to form two flat cutlets. Season all four pieces on both sides with salt and pepper. Sprinkle them with flour and then spread it with your fingers. Shake off any excess.

Step 2

In a large skillet, heat up your butter and oil on medium high. Add the chicken to the pan and cook for 3-4 minutes per side or until internal temperature reaches 165°F. Times will vary with thickness of chicken cutlets. Lower heat if chicken browns too much and chicken hasn't cook.

Step 3

If your pan is dry of juices, add a little butter to your pan. Cook your garlic for 15 seconds then stir in the broth, lemon juice, heavy cream and mustard until combined. Simmer for a few minutes then mix in the parmesan cheese. Season with salt and pepper to taste. Allow to cook on low heat for a few more minutes.

Step 4

Get the chicken back in the pan and pour the sauce all over to coat.

Step 5

Top with fresh chopped parsley, serve with lemon slices, rice or mashed potatoes.