Thin, tender white meat chicken breasts are dredged and pan seared, then baked to perfection in a medley of butter, garlic, lemon juice, and more!
You'll only need a few ingredients to make this easy recipe. Let's round them up and get started!
Trim fat off of the chicken. If the breasts are larger, slice them in half widthwise.
Mix together flour, salt, and pepper. Dredge the chicken and make sure it’s fully coated.
Sear the chicken on both sides, then remove from skillet and mix in chicken broth, lemon juice, Dijon mustard, and seasonings.
Stir in more butter and the heavy cream. Cook until heated through.
Take the skillet off of the heat and add the chicken back into it. Toss in the sliced garlic and bake for 10-20 minutes.
Serve over mashed potatoes, pasta, rice or polenta.