Cooking Instructions

• Begin by gently pounding the chicken breasts to an even thickness—this ensures they cook evenly. Season both sides with salt, pepper, garlic powder, and onion powder.
• Grab three shallow bowls. Fill one with flour, another with the beaten eggs, and the third with breadcrumbs. Coat each chicken breast in flour, dip it into the egg mixture, and then coat it in breadcrumbs.
• Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the chicken breasts to the pan. Cook for 4-5 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken and set it aside on a plate.
• In the same skillet, melt the remaining 4 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Stir in the chicken broth and lemon juice, allowing the mixture to simmer for 2-3 minutes. Add the heavy cream and stir until the sauce thickens slightly.
• Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top. Garnish with fresh parsley for a pop of color and flavor. Serve immediately.