Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt
- Pepper
- ¼ cup flour
- 2 tablespoons olive oil
- 1 cup white apple vinegar
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons cornstarch (+ 2 tablespoons cold water)
- ¼ cup heavy cream
- ⅓ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh lemon juice
- Fresh parsley
- 1 teaspoon each: dried parsley, mustard powder
- ½ teaspoon each: dried oregano, dried basil
Instructions
- Slice chicken in half lengthwise to create thinner pieces and pound to about ½ inch thickness.
- Season with Italian seasoning, salt, and pepper; dredge in flour.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides; set aside.
- In the same skillet, add white apple vinegar and scrape up brown bits. Reduce for about 10 minutes.
- Add butter, garlic, Worcestershire sauce, chicken broth, and seasonings; bring to a boil.
- For thickening, mix cornstarch with cold water and add gradually until desired consistency is reached.
- Lower heat, stir in heavy cream and Parmesan cheese until smooth.
- Return chicken to skillet, coat with sauce, cover partially, and simmer for 5 minutes.
- Stir in fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce (approx. 200g)
- Calories: 345
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg