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Golden brown, juicy, tender, parmesan-crusted hen breasts in a creamy, lemon-garlicky sauce made in half-hour!
So easy but so fancy and so so good. It’s a banger meal, particularly for these busy weeknights. The recipe makes use of hen cutlets too, which is actually hen breasts which were lower in half horizontally to make two thinner items to make sure fast and even cooking. And all of us like fast cooking right here!
We’ll use these browned up bits from the underside of the skillet to make that heavenly mild cream sauce with garlic, hen inventory, wine, lemon juice, slightly extra freshly grated Parm, and heavy cream. Serve with all of the crusty bread and/or mashed potatoes to sop up all that sauce for zero leftovers.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE WHITE WINE?
Extra hen inventory can be utilized for white wine as a non-alcoholic substitute.
WHAT ARE CHICKEN CUTLETS?
A hen cutlet is a hen breast that has been lower in half horizontally (or pounded) to make two thinner items to make sure faster and even cooking.
WHAT IS HEAVY CREAM?
Heavy cream (or heavy whipping cream) has one of many highest fats contents with about 36-40% fats. Half and half or entire milk are appropriate substitutes, however will yield a lighter end result.
- 6 hen cutlets
- Kosher salt and freshly floor black pepper, to style
- 5 ½ tablespoons all-purpose flour
- 7 tablespoons freshly grated Parmesan, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 cup hen inventory
- ¼ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped recent parsley leaves
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Season hen with 1 teaspoon salt and 1/2 teaspoon pepper.
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PARMESAN MIXTURE: In a big bowl, mix 4 tablespoons flour and 5 tablespoons Parmesan.
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Working separately, dredge hen in PARMESAN MIXTURE till evenly coated.
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Warmth butter and vegetable oil in a massive forged iron skillet over medium warmth.
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Working in batches, add hen to the skillet in a single layer and prepare dinner till golden brown and cooked via, reaching an inside temperature of 165 levels F, about 4-5 minutes per aspect; put aside. Scale back warmth to medium low.
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Stir in garlic till aromatic, about 1 minute.
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Whisk in remaining 1 1/2 tablespoons flour till frivolously browned, about 1 minute.
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Progressively whisk in hen inventory, wine and lemon juice. Convey to a boil; cut back warmth and simmer, stirring often, till decreased and barely thickened, about 3 minutes.
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Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to style. Return hen to the skillet.
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Serve instantly.
