Creamy Italian Lemon Chicken
A simple meal that's full of flavor! The creamy lemon sauce compliments the tender, browned chicken for a satisfying dinner when paired with pasta!
Ingredients
Servings: 4
- 2 large Chicken Breasts, boneless & skinless
- 1/2 cup All Purpose Flour
- 2 tsp. Italian Herb Seasoning
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 2 tbsp. Batistini Farms USDA Organic Lemon Olive Oil
- 1/2 cup Chicken Broth
- 3/4 cup Whole Milk
- 2 tbsp. Lemon Juice, freshly squeezed
- 2 tbsp. Batistini Farms USDA Organic Lemon Olive Oil
- 3 Garlic Cloves, minced
- Freshly Parsley, chopped, for serving
- Salt & Black Pepper, for serving
- Lemon Slices, for serving
- Batistini Farms USDA Organic Spaghetti Ancient Tuscan Grains Pasta
Instructions
- Slice each chicken breasts lengthwise into two thin cutlets. If needed, place the (total of 4) cutlets in a ziplock bag and slightly pound with a meat mallet to even out the thickness.
- Add the olive oil to a large skillet over medium high heat.
- In a large bowl, toss the flour, herb seasoning, salt, and black pepper together. Dredge each chicken cutlet through the flour, then add to the hot skillet.
- Cook for 4-5 minutes on each side, or until golden brown and crispy (and internal temperatures of 165F - fully cooked). Transfer to a plate.
- In the same skillet, add the remaining olive oil and minced garlic to sauté for 1 minute. Add the remaining ingredients, whisking until well combined.
- Bring to a boil, then reduce heat to a simmer. Add the chicken back into the skillet to simmer for 10-12 minutes (the sauce should thicken up).
- Garnish with fresh parsley and lemon slices. Season with salt and black pepper to taste. Enjoy warm!