Description
A lightened up version of classic creamy lemon chicken, perfect for busy weeknights and gatherings alike.
Ingredients
Scale
- 2 large chicken breasts (6–8 oz each), boneless and skinless, sliced into thin cutlets
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tsp olive oil
- 3 Tbsp all-purpose flour (optional)
- 1 Tbsp light butter, divided
- 1 Tbsp minced garlic
- ½ cup reduced sodium chicken broth
- 1 cup fat-free half and half, skim milk, or unsweetened almond milk
- 1 Tbsp cornstarch
- Juice of 1 large lemon
- 1 Tbsp chopped fresh parsley, for garnish
Instructions
- Season chicken with salt and pepper, then dredge in flour, shaking off any excess if desired.
- Heat olive oil in a large skillet over medium heat.
- Add chicken cutlets to the pan. Cook for 4-5 minutes on each side or until golden brown.
- Transfer chicken onto a plate, cover, and set aside.
- Melt light butter in the skillet and sauté garlic for a minute.
- Add chicken broth and deglaze the pan.
- In a small bowl, combine half and half and cornstarch, whisk until well blended.
- Lower the heat and add the half and half and lemon juice to the skillet, simmering gently.
- Return chicken to the skillet and simmer for an additional 3-5 minutes.
- Garnish with chopped fresh parsley and serve.
Notes
For added flavor, incorporate seasonal vegetables or adjust the lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 80mg