Ingredients
2largechicken breastsboneless, skinless,and halved horizontally to make 4
1tspgarlic powder
1tspsalt
cracked pepper
½lemonjuiced
4tbspflourall purpose or tapioca, Optional
1tbspbutter
2tspoil
1mediumbrown onion
2tbspgarlic(6-8 cloves) minced
1¼cupchicken brothstock
⅔cuplight cooking cream
1tspcornstarchmix with 1 tablespoon of water
3tbsplemon juiceadjust to your tastes
2tspdried Italian mixed herbs
2tbspfresh parsley
Lemon slices or wedgesto serve
Preparation
Season chicken with garlic powder, salt, and pepper.
Squeeze the lemon juice of half a lemon over each fillet, rubbing it into each fillet. (The next step is optional): Add the flour to a shallow bowl and dredge each fillet in the flour; shake off excess and set aside.
Heat the butter and oil in a large skillet or non-stick pan over medium-high heat until the butter has melted and the pan is hot.
Fry the chicken until golden on each side, cooked through and no longer pink. This should take about 4 to 5 minutes per side, depending on the thickness of the chicken. Transfer onto a warm plate.
Add the onion and garlic to the pan and fry for about 3 minutes, or until the onion is translucent.
Reduce to low-medium heat and add the broth. Season with salt and pepper, and continue to cook for about 6 minutes to reduce down slightly.
Add in the cream and bring the sauce to a gentle simmer for about 5 minutes until it begins to thicken. (If the sauce is too runny, add the cornstarch/water mixture into the center of the pan and mix thoroughly quickly to combine into the sauce. It should begin to thicken immediately).
Pour in the lemon juice, allow to simmer gently for a further minute to combine. Stir in the Italian herbs.
Add the chicken back into the pan, cover with the sauce, and serve over rice, pasta, steamed vegetables, or zucchini noodles.
Garnish with lemon slices or wedges and parsley.
