Ingredients

• 2 large boneless skinless chicken breasts
• Salt & pepper to taste
• 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
• Parsley, chopped (optional)

Instructions

1. Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides generously with salt and pepper, then lightly dredge each piece in flour.
2. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once hot, cook the chicken for 4–5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Lower the heat to medium (or medium-low if using a cast iron pan). Add the remaining tablespoon of butter and allow it to melt. Stir in the peeled garlic cloves and cook for 3–4 minutes, stirring frequently, until lightly browned on the outside.
4. Pour in the chicken broth, lemon juice, and garlic powder. Let the mixture simmer for about 4 minutes, or until the liquid reduces noticeably.
5. Stir in the cream, then return the chicken to the skillet. Cook for another 5 minutes or until the sauce thickens and the chicken is fully cooked. Garnish with chopped parsley if desired before serving.

• Choose large boneless, skinless chicken breasts since they will be halved lengthwise. If using smaller pieces, use 4 and leave them whole.
• If some garlic cloves are much larger than others, slice them in half so they cook evenly.
• Nutrition information is automatically calculated and should be considered an estimate.