Ingredients
12ozchicken breasts,boneless skinless
¼cupall-purpose flour
salt and freshly ground black pepper
2tbspolive oil
2tspgarlic,minced
1cupSwanson Chicken Broth,(+1 tbsp), divided
½tspbasil,dried
2tbspfresh lemon juice
2½tspcornstarch
½cupheavy cream
½cupPecorino Romano cheese,finely shredded
1½tbspfresh parsley,chopped
Preparation
Pound thicker parts of chicken breasts out even to about ½-inch thickness.
Heat olive oil in a 12-inch skillet over medium-high heat.
In a shallow dish whisk together flour with salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
Cook for about 6 minutes per side until cooked through. Transfer chicken to plate and tent with foil.
Add garlic to a skillet set over medium heat and saute for 30 seconds until just light golden brown (not browned and burnt). Pour in 1 cup chicken broth, lemon juice and basil.
Let broth mixture simmer for about 2 minutes and reduce by about half. Stir together 1 tablespoon chicken broth with cornstarch. Pour into broth mixture and cook for about 30 seconds, stirring constantly until slightly thickened.
Pour in cream then reduce to low, add Romano cheese and cook just until melted.
Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.
