Chicken Limone

Ingredients

• 4 (4 oz) chicken breast cutlets
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tbsp extra virgin olive oil
• 3 tbsp unsalted butter
• 2 tbsp minced shallot
• 1 tsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup chicken broth
• 1 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp heavy whipping cream
• 1 lemon, quartered, for garnish

Instructions

1. Season chicken with salt and pepper. Place flour in a shallow bowl. Dredge chicken cutlets in flour, shaking off excess. Place chicken on a large plate.
2. Heat oil in a large skillet over medium-high heat. Add chicken to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a large plate.
3. Add butter, shallot, and lemon zest to drippings in skillet and cook over medium heat, stirring constantly, until shallot is softened, about 1 minute. Add lemon juice and cook, scraping up any browned bits from bottom of skillet. Stir in chicken broth and parsley; cook, stirring often, until slightly thickened, about 2 minutes.
4. Remove from heat and slowly add cream, whisking constantly and vigorously. Return chicken to skillet and spoon sauce over chicken. Garnish with quartered lemon slices before serving.