chicken breast - watch the video to see (slice halfway through for crisscross pattern)
salt - to taste
pepper - to taste
oil - watch the video to see (for frying)
butter - watch the video to see (divided, for frying and sauce)
garlic - watch the video to see (large cloves, minced)
onion - watch the video to see (diced)
lemon juice - watch the video to see (from one lemon, adjust to taste)
chicken broth - 1 cup
cream - 1 cup
nutmeg - 1/2 teaspoon
Instructions
Prepare Chicken: Slice halfway through the chicken breast to create a crisscross pattern. Season both sides with salt and pepper.
Cook Chicken: In a cast iron pan over medium-high heat, add oil and butter. Sear the chicken for about 4 minutes on each side until golden brown. Remove and set aside.
Make Sauce: In the same pan, add more butter, then garlic, and lightly brown it. Add onions and cook until softened. Add lemon juice, chicken broth, and bring to a simmer. Add cream, nutmeg, and a pinch of salt. Stir to combine.
Finish Cooking: Return chicken to the pan, spooning sauce over for about 3-4 minutes until the sauce is thickened to your liking. Let rest in the sauce for 2 minutes before serving.