Chicken
2 large boneless skinless chicken breasts
Lemon pepper seasoning, see notes
1/2 cup all-purpose flour
¼ cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1/4 cup olive oil
Sauce
½ cup dry white wine, like chardonnay or pinot grigio
4 cloves garlic, minced
1 ½ cups chicken broth
¾ cup heavy cream, at room temperature
1 chicken bouillon
1 teaspoon mustard powder
1 cup Parmesan cheese, grated. See notes.
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons cold salted butter, Optional
For Serving
3/4 lb. spaghetti, optional
To Garnish
1/4 cup fresh parsley, roughly chopped
Freshly sliced lemon
Instructions
Cut, Pound, Dredge, and Sear the Chicken:
Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
Prepare the Sauce:
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