For The Chicken
4 small boneless and skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1/2 tsp of black pepper
Juice of half a lemon
4 tablespoons all purpose flour (optional)
1 tablespoon butter
2 teaspoons oil
For The Sauce
1/4 cup red onion
5 garlic minced
1 1/4cup chicken stock
2/3 cup heavy cream
2 teaspoon cornstarch, mixed with 2 tablespoon of water
1/2 lemon juice (adjust to your tastes)
1/2 tsp fresh or dried parsley
1 tbs of dried basil
1 tsp of oregano
Salt and pepper to taste
Prepare the chicken first and set aside
Season chicken with garlic powder, salt and pepper. Squeeze the lemon juice of half a lemon over chicken, and rub. Then add the flour to a shallow bowl and dredge each fillet in the flour and shake off excess.
Heat the butter and oil in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through for about 5-6 minutes per side. Transfer onto a warm plate.
Add the onion and garlic to the pan and fry until onion is translucent for a least 3 minutes. Reduce heat to low-medium heat, and add chicken broth. Add in the cream and bring the sauce to a gentle simmer for about 5 minutes, then add corn starch . You will see it thickening immediately, go ahead and add the lemon juice, and herbs.
Allow it to simmer and then add the chicken back into the pan. Cover chicken with the sauce and add lemon slices.
Serve with your favorite pasta and add parsley on top.
*you can make the chicken without flour just continue the steps without adding the flour.