One Pot Lemon Chicken

Description

This can go on/in ANYTHING :)

Details

Cooking Time:		60
Recipes Makes:		4
Calories:		542
Carbs:		17.5
Fat:		3.2
Protein:		25.9

Ingredients

• 2 large boneless skinless chicken breasts
• Lemon pepper seasoning
• 1/3 cup all-purpose flour
• 1/4 cup breadcrumbs, plain or Italian
• 1 teaspoon garlic powder
• 1/4 cup olive oil
  Sauce
• 1/2 cup dry white wine, like chardonnay or pinot grigio
• 4 cloves garlic, minced
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream, at room temperature
• 1 chicken bouillon
• 1 teaspoon mustard powder
• 1 cup Parmesan cheese, grated
• 3 Tablespoons freshly squeezed lemon juice
• 2 Tablespoons cold salted butter, Optional

Directions

Cut, Pound, Dredge, and Sear the Chicken:

1. Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
2. Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
3. Combine the flour, breadcrumbs, and garlic powder, on a large plate. Set aside.
4. Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
   
   Prepare the Sauce:

1. Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
2. Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
3. Add the heavy cream slowly, stirring continuously.
4. Add the lemon juice. Slowly sprinkle in the Parmesan until combined. Add the chicken back and let the chicken warm through. The flour from the chicken will thicken the sauce further.

Serve over pasta, in a wrap, on a salad... whatever you like!!!

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