Ingredients

• ounces chicken breast cutlets
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 0.25 cups all-purpose flour
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons shallot
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 0.5 cups chicken broth
• 1 tablespoon parsley
• 2 tablespoons heavy whipping cream
• 1 lemon , quartered, for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken to skillet, and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
4. 4 Add butter, shallot, and lemon zest to drippings in skillet, and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice, and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
5. 5 Remove from heat, and slowly add cream, whisking constantly and vigorously. Return chicken to skillet, and spoon sauce over chicken. Garnish with quartered lemon slices before serving.

Nutrition per serving