1 cup + 1 tbsp Chicken Broth, divided
2-4 boneless skinless chicken breasts
¼ cup all-purpose flour
Salt and pepper
2 tbsp olive oil
2 garlic cloves, minced (2 tsp)
½ tsp dried basil
2 tbsp fresh lemon juice
2 ½ tsp cornstarch
½ cup heavy cream
½ cup (1.5 oz) finely shredded Romano cheese
1 ½ tbsp chopped parsley
1. Pound thicker parts of chicken breasts out even, to about ½-inch thickness.
2. Heat olive oil in a 12-inch skillet over medium-high heat.
3. In a shallow dish, whisk together flour with ½ tsp each of salt and pepper. Dredge both sides of chicken breast in flour mixture, then transfer to heated skillet.
4. Cook until chicken reaches 165º in center of each piece, about 6 minutes per side. Transfer chicken to plate and tent with foil.
5. Add garlic to skillet and set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup of chicken broth, lemon juice, and basil.
6. Let broth mixture simmer and reduce by about half, roughly 2 minutes. Stir together 1 tbsp chicken broth with cornstarch and pour into broth mixture and cook, stirring constantly until slightly thickened, about 30 seconds.
7. Pour in cream and reduce to low, add Romano cheese and cook just until melted.
8. Return chicken to sauce, spoon sauce over chicken. Serve warm, garnished with parsley.