Step by step

Method

6 steps

1. 1

   Combine the chicken broth and seasonings in a measuring cup. Measure the remaining ingredients before you begin so the sauce can come together quickly.

2. 2

   Slice each chicken breast in half lengthwise to make thinner pieces. Cover with plastic wrap and pound to about ½ inch thick. Pat dry, season with salt, pepper, and Italian seasoning, then dredge lightly in flour.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until golden outside and nearly cooked through. Transfer it to a plate.

4. 4

   Turn off the heat and pour in the seasoned broth. Scrape the browned bits from the skillet with a spatula, then bring the liquid to a boil.

5. 5

   Lower the heat to medium-low and stir in the cream of chicken soup. Gradually add the sour cream, then the milk and lemon juice, keeping the sauce below a hard boil so the sour cream stays smooth.

6. 6

   Return the chicken to the skillet and spoon sauce over it. Heat for about 5 minutes, until the thickest piece reaches 165°F and the sauce is steaming. Finish with parsley, if using.