Total Time:
Servings:Ingredients
5 each large boneless, skinless chicken breasts
¾ cup All Purpose flour
2 tsp kosher salt
2 tsp black pepper, fine ground
3 tbsp olive oil
2 tsp garlic cloves, minced
3 tbsp butter, unsalted
12 each IQF Lemon Wedges
3 tbsp flat leaf parsley, minced
3 tbsp black pepper, freshly cracked
1 qt chicken stock
Directions
- Slice each chicken breast in half into thin breasts and set aside.
- Season ½ cup of flour with salt and pepper and dredge coat the chicken breast with flour mixture.
- In a large skillet over medium high heat, add olive oil and cook the chicken breasts in batches (roughly 5 minutes per side). Remove from pan and keep warm.
- To the pan with chicken drippings still in it, add the butter and garlic and saute for 1 minute.
- Add the remaining flour to create a roux, cook for 2-3 minutes. Squeeze the lemon wedges into the pan to deglaze and add chicken stock to create the sauce.
- Add the chicken back to the pan. Cover with sauce an reheat prior to service.
