Ingredients

2 cups chicken broth

1 chicken bouillon cube

3 tablespoons heavy cream

1 tablespoon honey

½ teaspoon brown sugar

1 teaspoon mustard powder

1 teaspoon parsley

1 teaspoon oregano

1/8 teaspoon coarse black pepper

2 large boneless skinless chicken breasts

2 teaspoons Lemon Pepper Seasoning

¼ cup flour

1-2 tablespoons olive oil

½ cup dry white wine

3 tablespoons butter

3 cloves garlic, minced

3 tablespoons flour

1/3 cup Parmesan cheese, grated

2 tablespoons lemon juice

1 lemon, cut into wedges

Freshly cracked pepper, for serving

Instructions

Step 1: In a large measuring cup with a spout, combine chicken broth, chicken bouillon cube, heavy cream, honey, brown sugar, mustard powder, parsley, oregano, and coarse black pepper. Stir well and set aside. Measure out all other ingredients before starting.

Step 2: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound with a meat mallet until about ½ inch thick.

Step 3: Season both sides of each chicken slice with lemon pepper seasoning. Sprinkle flour on both sides and rub it evenly to help with texture and prevent sticking.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches, cooking 4-5 minutes per side until golden brown. Remove and set aside.

Step 5: Turn the heat off. Pour in the white wine and then return heat to medium. Use a spatula to scrape up browned bits from the bottom of the skillet. Let the wine reduce by half, about 3 minutes.

Step 6: Stir in butter and garlic, cooking for 1 more minute until fragrant.

Step 7: Add 3 tablespoons flour and stir continuously for 2 minutes to cook off the raw flavor.

Step 8: Gradually add the chicken broth mixture in small splashes, stirring constantly to prevent lumps.

Step 9: Bring the sauce to a boil, then reduce to a gentle simmer for 5 minutes to blend flavors and thicken.

Step 10: Lower heat to low. Slowly stir in Parmesan cheese until melted and smooth. Then add lemon juice and mix well.

Step 11: Return chicken to the skillet, spoon sauce over the pieces, and let simmer uncovered for 4 minutes to heat through and meld flavors.

Step 12: Add lemon wedges and simmer for 1 additional minute. Remove from heat, sprinkle with fresh parsley and cracked pepper, and serve immediately.

Tips & Variations

For extra zest, add lemon zest to the sauce along with the lemon juice.

Use chicken thighs instead of breasts for a juicier result.

If you don’t have white wine, substitute with chicken broth or a splash of apple cider vinegar.

Serve with steamed vegetables or over pasta to soak up the delicious sauce.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts. If using frozen, thaw completely in the refrigerator before slicing and cooking to ensure even cooking.

What if I don’t have lemon pepper seasoning?

You can make a simple substitute by mixing coarse black pepper with lemon zest and a pinch of salt. Adjust quantities to your taste.