Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup dry white apple vinegar
- ¼ cup flour
- 3 tablespoons butter
- 1 cup chicken broth
- ¼ cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
- 2 teaspoons Italian seasoning
- Salt/pepper
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (optional)
- 2 tablespoons fresh lemon juice
Instructions
- 1. Slice chicken breasts in half lengthwise and pound them to about ½ inch thickness; pat dry.
- 2. Season both sides with Italian seasoning, salt, and pepper; dredge in flour.
- 3. Heat olive oil in a large skillet over medium-high heat; sear the chicken for 4-5 minutes on each side until golden brown. Set aside.
- 4. Deglaze the pan with white apple vinegar, scraping up any bits from the bottom.
- 5. Add butter and minced garlic to the pan, cooking for another minute before stirring in Worcestershire sauce, chicken broth, and seasonings; bring to a boil.
- 6. For a thicker sauce, mix cornstarch with cold water and stir into the bubbling sauce until desired consistency is reached.
- 7. Reduce heat to low and gradually stir in heavy cream and Parmesan cheese until melted and combined.
- 8. Return cooked chicken to the skillet, spooning sauce over the top; simmer for about 5 minutes before serving, garnished with lemon juice and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg