Lemon Butter Chicken
Lemon Butter Chicken
Ingredients
- 2 boneless skinless chicken breasts, cut in half lengthwise
- All-purpose flour, as needed, for dredging
- 1/4 teaspoon garlic powder
- 2 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- 2 tablespoons lemon juice + zest of 1/2 lemon
- 1/4 cup dry white wine
- 1 tablespoon heavy cream
- 1 teaspoon turmeric
- Fresh parsley, chopped, for serving (optional)
- lemon wedges, for serving
- Kosher salt & freshly ground black pepper, to taste
Preparation
- Cut chicken breasts in half lengthwise to create thinner cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, shaking off excess.
- In a skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. Once hot, add chicken and cook until golden brown, 4-5 minutes per side. Remove from pan and set aside.
- Add chicken broth, lemon juice and zest, white wine, heavy cream, turmeric, and remaining butter to the pan and let simmer for 2 minutes. Add chicken back to pan and cook until no longer pink and sauce has reduced, about 3-5 minutes more.