Add oil in a large nonstick pan or pot over medium heat.
Add chicken and sprinkle salt, pepper and Italian seasoning.
Saute until golden brown and cooked through.
Remove chicken from pan onto a separate plate.

In the same pot, add broth and mix to deglaze.
Add lemon juice, garlic and let this mixture cook until broth is reduced by half.
Add butter and heavy cream and mix until smooth and creamy.
Reduce heat to low.
Add the cooked chicken back into the pot and mix.

Cook for another 1 minute.
Sprinkle fresh parsley and enjoy!

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.

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