Step by step

Method

5 steps

1. 1

   Pat the chicken dry and season both sides with salt, pepper, and garlic powder. If the breasts are thick, slice them into thinner cutlets.

2. 2

   Warm the oil in a wide skillet over medium-high heat. Cook the chicken 4–5 minutes per side, until golden and 165°F in the center. Set it on a plate and cover loosely.

3. 3

   Turn the heat down to medium. Pour in the broth and scrape up the browned bits. Add the butter and minced garlic; stir for about 1 minute, until the garlic smells sweet but is not brown.

4. 4

   Add the cream cheese in small pieces and whisk until the sauce is smooth. Add more broth a splash at a time if it is too thick, then simmer 2–3 minutes until it coats a spoon.

5. 5

   Take the skillet off the heat and stir in the lemon juice. Return the chicken and any plate juices, spoon sauce over the top, and finish with parsley or lemon zest.