A delightful twist on the classic Chicken Scallopini, this recipe incorporates fresh herbs and a creamy sauce for a rich and flavorful dish.
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tender texture.
Season the chicken with salt and ground black pepper on both sides.
Season generously for enhanced flavor.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it simmer for 2 minutes, scraping the bottom of the skillet to deglaze.
Deglazing adds depth to the sauce by incorporating browned bits from the skillet.
Stir in the butter, cream, and juice from the lemon. Cook for 2-3 minutes until the sauce thickens slightly.
Whisk continuously to create a smooth sauce.
Return the chicken to the skillet and spoon the sauce over it. Sprinkle with fresh parsley before serving.
Serve immediately for the best flavor and texture.
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