Ingredients
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1 pound chicken cutlets (4 cutlets)
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½ teaspoon salt
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½ teaspoon ground pepper
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2 tablespoons unsalted butter, divided
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2 teaspoons minced garlic
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1 ¼ cups unsalted chicken broth
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3 ounces reduced-fat cream cheese, cut into pieces
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1 small lemon, thinly sliced and seeds removed
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2 tablespoons chopped fresh basil, plus more for garnish
Directions
- Sprinkle chicken evenly with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium heat until bubbling. Add the chicken; cook until browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate and cover to keep warm.
- Return the pan to medium heat. Add the remaining 1 tablespoon butter and swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to a boil over medium-high heat. Add cream cheese; cook, stirring constantly, until melted and thickened, about 5 minutes. Stir in lemon slices and basil. Return the chicken and any accumulated juices to the pan; simmer over medium heat until the sauce thickens and coats the chicken, about 4 minutes.
