Ingredients:
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1 tablespoon fresh parsley chopped [optional]
Instructions:
1-Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with salt & pepper and the garlic powder.
2-Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
3-Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
4-Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
5-Slowly whisk in the chicken broth until the flour has fully dissolved.
6-Stir in the Italian seasoning and onion powder.
7-Add the chicken back to the skillet [along with any juices from the plate], and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more. You may need to turn the head down again so it's gently bubbling [you don't want the sauce to get too thick before the chicken is cooked through].
8-Season with salt & pepper as needed. Sprinkle with fresh parsley if using, and serve immediately.
