Imagine a creamy alfredo sauce meets lemon chicken piccata – simple, elegant, and oh so flavorful! The tender, pan-seared chicken absorbs the creamy lemon sauce as it simmers for a satisfying dinner ready in less than 20 minutes.

Prep Time: 5 mins

Cook Time: 15 min

Total Time: 20 min

Servings: 4

Ingredients:

For the Chicken:

• 2 large Chicken Breasts, about 1-1.5 lbs.
• 1/2 cup Flour
• 1 tsp. Italian Herb Seasoning
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 2 tbsp. Olive Oil

For the Sauce:

• 2-3 Garlic Cloves, minced or crushed
• 2 tbsp. Olive Oil
• 1/2 cup Chicken Broth
• 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• 1/4 cup Lemon Juice
• 1/4 cup Fresh Parsley, chopped
• Lemon, sliced
• Pasta or Mashed Potatoes, for serving

Instructions:

For the Chicken:

1. Slice the chicken breasts in half lengthwise for thinner cutlets.
2. In a large skillet over medium high heat, add the olive oil to heat up for 1 minute.
3. In the meantime, mix the flour, dried herbs, salt, and black pepper.
4. Dredge each chicken cutlet through the flour mixture, then add into the hot skillet.
5. Sear each side for 4-5 minutes, until golden brown and crispy.
6. Transfer the chicken to a plate.

For the Sauce:

1. In the same skillet, add the remaining olive oil and minced garlic cloves.
2. Stir until the garlic is fragrant and slightly brown, about 1-2 minutes.
3. Add in the chicken broth, milk, and heavy cream. Stir to combine.
4. Finally, mix in the lemon juice, lemon zest, and parsley. Season with salt and black pepper to taste.
5. Add the chicken back into the skillet to simmer for 4-6 minutes, or until the sauce has thickened a bit.
6. Serve warm with lemon slices and pasta or mashed potatoes. Enjoy!