Creamy Garlic Chicken

Ingredients

1 large chicken breast, pounded to ½ inch and cut into portion size

 Flour for dredging

 2 tablespoons olive oil

 4 tablespoons butter divided

 2 whole heads of garlic cloves peeled, cloves cut in half

½ pound of Cremini mushrooms, sliced

 1 cup chicken broth or stock

 1 teaspoon lemon juice

 1 teaspoon garlic powder

 2 cups heavy whipping cream

 Salt & pepper to taste

 Parsley chopped (optional)

Instructions

    Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.

    Add the olive oil and 1 tbsp of the butter to a skillet over medium heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.

    Reduce the heat to medium/ med-low, and add the rest of the butter to the pan. Let it melt and then add the garlic cloves (and mushrooms). Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.

    Add the chicken broth, lemon juice, and garlic powder to the pan. Deglaze the pan and let it bubble for around 4 minutes or until the liquid is noticeably reduced.

    Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced as desired and the chicken is cooked through. Serve with freshly chopped parsley if you wish.