Ingredients

• 4 , 5 ounce
• 1.25 teaspoons kosher salt
• 0.75 teaspoons ground black pepper
• 0.25 cups all-purpose flour
• 4 tablespoons olive oil
• 6 cloves garlic
• 0.75 cups chicken broth
• 0.75 cups heavy cream
• 0.25 cups grated Parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 0.5 teaspoons onion powder
• 1 tablespoon roughly chopped fresh basil
• lemon slices for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Pat chicken dry on a large plate using paper towels; season all sides of chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 3 Place flour on a separate large plate. Working with 1 cutlet at a time, coat chicken with flour, shake off excess, and return to original plate. Discard any leftover flour.
4. 4 Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken; cook until golden brown and an instant-read thermometer inserted into thickest portion of chicken registers 160 degrees F (71 degrees C), 3 to 4 minutes per side, adjusting heat as needed to control browning. Transfer chicken to a large, clean plate; cover with aluminum foil and keep warm.
5. 5 Reduce heat to low and add garlic and remaining 1 tablespoon oil; cook, stirring constantly, until fragrant, 10 to 15 seconds.
6. 6 Stir in broth, heavy cream, Parmesan, lemon zest, lemon juice, and onion powder, scraping to dissolve any browned bits on bottom of pan; bring to a simmer over medium heat and cook, stirring frequently, until slightly thickened, about 6 minutes.
7. 7 Stir in basil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, then return chicken and any juices to skillet, stirring sauce to help incorporate drippings.
8. 8 Serve immediately with basil and lemon slices.

Nutrition per serving