- 4 chicken breasts smaller, boneless and skinless
- 1/2 cup all-purpose flour
- 1 tablespoon lemon pepper seasoning
- 1/4 teaspoon kosher salt
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2/3 cup heavy cream
- 1/4 cup parmesan cheese
- 4-5 rosemary sprigs
- Freshly chopped parsley for garnish
In a shallow bowl mix together: flour, lemon pepper seasoning and salt to taste.
Rub the chicken breasts with 2 tablespoons of olive oil. Set aside.
Place a large cast iron skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
Once hot, toss the chicken breasts in the flour-pepper mixture, coating evenly on both sides.
Place the chicken in the pan and cook for 5-6 minutes per side or until golden-brown and cooked through.
Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
Melt the butter in the same pan, add the minced garlic and cook stirring for 30 seconds, add the rosemary and stir for another 30 seconds.
Add the lemon zest, lemon juice and cream. Stir to combine. Season with salt to taste. Bring the sauce to a light simmer. Reduce heat to low and stir in parmesan cheese until melted.
Add the chicken back to the pan, scoop sauce on top.
Garnish with lemon wedges and broil for 5 minutes, until golden and crispy.
Garnish with fresh rosemary and parsley before serving.