Garnish: 2 tablespoons chopped parsley, black pepper, lemon wedges
Instructions
Preheat oven to 400 °F (204 °C)
Trim chicken of visible fat. If using two large breasts, slice them in half widthwise to make four thinner breasts. They should be no thicker than 1 inch.
In a bowl, mix flour, kosher salt and pepper. Dredge chicken in the seasoned flour until well coated.
Heat oil and 2 tablespoons butter over medium heat in cast iron or other ovenproof skillet.
Sear the chicken breasts until golden brown on both sides; about 3-4 minutes per side. Remove chicken and set aside.
Reduce heat to medium low. Add chicken broth, lemon juice, Dijon mustard, garlic, thyme, kosher salt and garlic powder. Scrape any browned bits from the chicken and stir until slightly reduced and starting to thicken (about 5 minutes).
Add in the remaining 2 tablespoons butter until melted, and then stir in the heavy cream. Cook until heated through, about 2 minutes.
Remove skillet from heat. Add chicken breasts to the skillet, spoon some sauce over the top and top with sliced garlic.
Bake in oven for 10-20 minutes, until the internal temperature of the thickest chicken breast reaches 165 °F (74 °C). Remove from oven and garnish with parsley, lemon wedges and black pepper.
Notes
It’s delicious served over mashed potatoes, pasta, polenta, etc.