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CREAMY LEMON CHICKEN
serves 4
Tender chicken breast in a creamy citrus sauce! This onepan dish feels light, yet delectable. INGREDIENTS: DIRECTIONS:
2 Chicken Breast, sliced into cutlets
1⁄4 tsp Salt
1⁄4 tsp Pepper
5 tbsp Flour
2 tbsp Olive Oil
2 tbsp Butter
3 Garlic cloves, minced
1 cup Low Sodium Chicken Broth 1 cup Heavy Cream
1 tbsp fresh Lemon Juice
Zezt from 1 Lemon
1 cup shredded Parmesan Cheese
GARNISH
Lightly dried Basil
fresh sliced lemon
reserved lemon zest
cooked pasta or mashed potatoes.
1. Season chicken with salt and pepper. Dredge in flour and set aside. In large skillet, heat oil and 1 tbsp of butter. Add chicken to pan. Cook for 45 minutes on each side until chicken is golden brown and reaches almost 165 degrees. Transfer chicken to plate and set aside. In same pan, add 1 tbsp butter. Add garlic and cook 30 seconds. Next, add chicken broth and deglaze the pan. On mediumlow heat, add heavy cream, lemon juice, half lemon zest, and parmesan cheese (saving a small amount for garnish.) Continue to cook, stirring frequently until cheese has melted. Return chicken to pan with sauce and continue to simmer for just another minute or 2. Garnish with remaining lemon zest, dried, basil, and additional shredded parmesan. Serve warm over angel hair pasta or mashed

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