Quick-cooking chicken cutlets are smothered in a creamy sauce accented by briny feta cheese, lemon and fresh herbs in this ultra-fast one-skillet dinner.
Ingredients
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
2 cloves garlic, grated
½ cup heavy cream
¼ cup crumbled feta cheese
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs, such as tarragon or basil
Directions
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.
Add broth and garlic to the pan. Cook, scraping up any browned bits, until the liquid is reduced by half, 1 to 2 minutes. Reduce heat to medium and stir in cream, feta, lemon juice and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat. Cook until warmed through, about 1 minute more. Sprinkle with fresh herbs before serving.
