Ingredients
4 thinly sliced chicken breasts
1 tsp salt
3/4 tsp pepper
1/2 cup flour
2 Tbs Butter Infused Olive Oil
2 Tbs Tuscan Herb Infused Olive Oil
1/2 onion, chopped
3/4 cup chicken broth
2 Tbs lemon juice
1 lemon, sliced
2 garlic cloves, minced
1/4 cup heavy cream
diced fresh parsley, for garnish
Directions:
Sprinkle chicken breasts with salt & pepper. Dredge in flour, making sure to evenly coat both sides of chicken. Heat both olive oils in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on plate. Sauté onion in same skillet until translucent and stir in chicken broth, lemon juice, zest and garlic. Cook for five minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes. Taste sauce and add salt to taste. Place chicken back in pan and coat with sauce. Cook until heated through. Sprinkle with parsley, and add the lemon slices.