• 2 chicken breasts, cut in half lengthwise
• Salt, to taste
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 tablespoon flour
• 2/3 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 tablespoon lemon pepper

1. Slice the chicken breasts lengthwise to create four thinner pieces. Lightly season them with salt—keep in mind that some lemon pepper mixes already contain salt.
2. Warm the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Allow the pan to get hot before adding the chicken.
3. Cook the chicken for 4–5 minutes per side, then move the pieces to a plate.
4. Add the remaining tablespoon of butter to the skillet. Once melted, stir in the garlic and sprinkle the flour over the top. Cook this mixture for 30 seconds to 1 minute, stirring occasionally.
5. Pour in the chicken broth, cream, and lemon pepper. Whisk until the flour has fully blended into the liquid.
6. Return the chicken—and any juices on the plate—to the pan. Let everything simmer gently for another 4–5 minutes, or until the chicken reaches 165°F and the sauce thickens slightly. Reduce the heat if it’s bubbling too hard. Taste and add more salt or pepper if needed. Serve right away.

• If you prefer dishes on the less salty side, choose low-sodium broth and a lemon pepper blend without added salt.

Nutrition