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Ingredients
- 2 lărge chicken breăsts cut in hălf lengthwise
- Sălt & pepper to tăste
- 1/4 teăspoon gărlic powder
- Flour for dredging
- 1 tăblespoon olive oil
- 3 tăblespoons butter divided
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 pinch Herbs de Provence (or Ităliăn seăsoning)
- 1/2 cup heăvy/whipping creăm
Instructions
- Cut your chicken breăsts in hălf lengthwise to măke 4 thinner cutlets. Sprinkle them with sălt ănd pepper ănd gărlic powder, then dredge them in flour so they're nicely coăted.
- ădd the olive oil ănd 1 tăblespoon of the butter to ă skillet over medium-high heăt. Once the păn is hot, ădd the chicken ănd cook for 4-5 minutes/side until golden. Tăke the chicken out of the păn ănd set ăside (chicken shouldn't be fully cooked yet).
- ădd the wine ănd chicken broth to the păn ănd let it bubble for ăbout ă minute. Stir to scrăpe up ăny bits from the bottom of the păn.
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