Pan-Fried Lemon Basil Chicken | Easy Weeknight Dinner

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Start with a sauté pan or chicken fryer.

Butterfly the chicken breasts to create thin cutlets.

Heat the pan and add extra virgin olive oil.

Season the chicken cutlets with kosher salt and cracked black pepper on both sides.

Dredge the seasoned chicken cutlets in all-purpose flour.

Place the chicken cutlets in the hot pan away from you to avoid splatter.

Cook the chicken cutlets until golden brown on both sides, about 2-3 minutes per side.

Remove the chicken from the pan and set aside.

Drain excess olive oil from the pan into a side dish.

Add 1/4 cup chicken stock to the pan to deglaze, scraping up the browned bits.

Add 2 cloves of garlic paste to the pan.

Squeeze the juice from 1 lemon into the pan, catching any seeds.

Taste the sauce and season with kosher salt and black pepper as needed.

Add 2 tablespoons of heavy whipping cream to the sauce.

Allow the sauce to reduce, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens