Season the flour with salt, pepper, garlic powder, and paprika. Then add the flour mixture to a shallow dish or plate. Dredge the chicken breasts on both sides into the seasoned flour and dust off any extra flour.
½ cup All purpose flour, ¼ teaspoon Garlic powder, ¼ teaspoon Ground black pepper, ¼ teaspoon Smoked paprika, 4 Chicken breast cutlets
Heat a large skillet over medium-high heat. Add 2 tablespoon of butter and olive oil to the pan. Heat the butter and oil and place the chicken into the heated skillet.
Sear the chicken for 3-4 on each side until golden brown. You want the chicken to read 165°F with an instant-read thermometer. After searing, remove the chicken breast from the pan and set it aside on a plate.
To the same pan, add the minced garlic, and sauté until it is lightly brown and fragrant. Once the garlic is lightly browned, add the white wine to the pan. Using a spatula, scrape up the bits from the bottom of the pan. Let the wine simmer for 3-5 minutes to cook off the alcohol and the raw wine taste.
4 cloves Garlic, ¼ cup Dry white wine
When the wine has cooked down, add the chicken broth and lemon juice. Cook together and let the sauce continue to simmer for another 3 minutes.
¼ cup Chicken broth, 1 Lemon
Lower the heat to medium-low and add the heavy cream and butter to the sauce. Season with salt and pepper to taste, and return the chicken to the creamy sauce in the pan. Garnish with lemon zest and fresh parsley, and serve!
¼ cup Heavy cream, 1 tablespoon Salted butter, Salt, Pepper