2tablespoonscooking oildivided (may substituted with another neutral oil)
2thyme sprigs
2cupslow-sodium chicken broth
2lemonslarge in size, about ½ cup, juiced
1 ½cupsheavy cream
Instructions
Place one chicken breast in a Ziploc bag or between two sheets of parchment paper. Pound the thicker sides with a kitchen mallet until it’s around the same thickness. Repeat with the remaining chicken.
4 chicken breasts
Whisk 1 cup of the flour, garlic powder, onion powder, salt and pepper together in a shallow bowl. Dredge each piece of chicken in the flour mixture until completely coated.
Heat 1 tablespoon of oil in a large skillet over medium heat (save the remaining oil for a later step). Then add the thyme sprigs and 2 pieces of chicken.
2 tablespoons cooking oil, 2 thyme sprigs
Cook the chicken for 4-5 minutes per side until golden brown. Repeat with the remaining chicken. Remove the chicken to a waiting plate.
Pour the remaining oil into the pan. Add the remaining 2 tablespoons of flour and whisk until it turns a light golden brown.
Pour in the chicken broth and lemon juice. Whisk continuously until it starts to thicken. Pour in the heavy cream and continue whisking until it starts to bubble and thicken again.
2 cups low-sodium chicken broth, 2 lemons, 1 ½ cups heavy cream
Turn the heat down to low-medium then add the chicken back to the pan and simmer for 15 minutes or until the sauce has thickened and reduced significantly.
Serve with fresh thyme for garnish, lemon wedges and broccoli on the side if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 chicken breast with sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.