Description
A quick weeknight dish that features golden, seared chicken breasts in a silky lemon garlic Parmesan sauce, perfect for an impressive dinner.
Ingredients
- 1 and 3/4 cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Olive oil
- ¾ cup dry white wine
- 4 cloves garlic, finely chopped
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
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Instructions
- 1. Mix the sauce ingredients in a large measuring cup and set aside.
- 2. Cut chicken breasts in half and pound to ½ inch thick. Season with salt, pepper, and parsley.
- 3. Heat olive oil in a skillet and sear chicken for 4-5 minutes on each side until golden. Transfer to a plate.
- 4. Add white wine to the skillet and scrape the bottom to deglaze. Reduce for a couple of minutes.
- 5. Add garlic and cook for 2-3 minutes until fragrant.
- 6. Melt butter and whisk in flour to form a roux, cooking for 1-2 minutes.
- 7. Pour the sauce mixture into the skillet while whisking. Bring to a boil, then reduce to a simmer for 8 minutes.
- 8. Stir in Parmesan cheese and lemon juice, then return chicken to skillet, allowing to heat for 5 minutes.
- 9. Garnish with parsley and serve.