Buttery Garlic Chicken Breasts (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 skinless chicken breasts with no bones
02 - 1 cup plain flour
03 - 1 teaspoon powdered garlic
04 - 1 teaspoon powdered onion
05 - 1 teaspoon salt
06 - ½ teaspoon ground black pepper
07 - 2 big eggs, whisked
08 - 1 cup breadcrumbs (standard or panko)
09 - 3 tablespoons butter without salt
10 - 3 tablespoons oil from olives

→ For the Sauce

11 - 4 tablespoons butter without salt
12 - 3 cloves of garlic, finely chopped
13 - ½ cup broth made from chicken
14 - 1 tablespoon juice from lemons
15 - 2 tablespoons thick cream
16 - 1 tablespoon fresh chopped parsley for topping

# Instructions:

01 - Pound your chicken pieces until they're the same thickness everywhere so they'll cook evenly. Sprinkle both sides with some salt, pepper, and the garlic and onion powders.
02 - Put out three flat dishes: flour in one, whisked eggs in another, and breadcrumbs in the last one. Roll each chicken piece in flour first, then dunk it in egg, and finish with a good coating of breadcrumbs.
03 - Put the olive oil and 3 tablespoons of butter in a big pan over medium heat. Once the butter's melted and bubbling, add your chicken. Cook about 4-5 minutes on each side until it looks golden and reaches 165°F inside. Take the chicken out and put it aside.
04 - In the same pan, melt the other 4 tablespoons of butter. Toss in your chopped garlic and cook for a minute or two until it smells good. Pour in the chicken broth and lemon juice, and let it bubble for 2-3 minutes. Add the cream and keep cooking until it gets a bit thicker.
05 - Lay your cooked chicken on a plate and drizzle the garlic butter sauce all over it. Scatter some fresh parsley on top and serve it right away.

# Notes:

01 - This tasty meal draws inspiration from the famous Chicken Christopher that you'd find at Morton's Steakhouse, with its crunchy outside and tasty garlic butter drizzle.