Chicken Limone

Chicken Limone
Ingredients
4 (4 ounce) chicken breast cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 tablespoons minced shallot
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup chicken broth
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons heavy whipping cream
1 lemon, quartered, for garnish
Directions
Gather all ingredients.
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.
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.
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.
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.
487 Calories 26g Fat 29g Carbs 39g Protein