Chicken with Lemon Butter Sauce


2 chicken breast halves

2 tbsp extra virgin olive oil


1 tsp salt

¼ tsp ground white pepper


2 tbsp all-purpose flour

Lemon Butter Sauce:

½ cup white wine

2 tsp minced garlic

115g unsalted butter

½ cup heavy cream

¼ tsp salt

¼ cup lemon juice


1 tbsp chopped fresh parsley

Preparation Instructions:

  1. Cut the chicken breast halves horizontally to get the half thickness.
  2. Season the chicken with salt and ground white pepper, then coat them lightly with all-purpose flour.
  3. Heat 2 tbsp of extra virgin olive oil in a non-stick skillet over medium heat. Saute the chicken breast until done. Remove from the skillet and arrange on a serving platter.
  4. Add the white wine and minced garlic to the skillet and bring to a boil. Continue to simmer until the white wine reduce to half.
  5. Add in unsalted butter, when butter has melted. Add in heavy cream and salt. Stir to combine.
  6. Add in lemon juice. Bring to a boil and simmer for 5 minutes.
  7. Drizzle the lemon butter sauce on top of the chicken. Garnish with chopped fresh parsley. Serve.


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