Ingredients
Equipment
Method
- Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Sprinkle them with garlic powder, salt, and pepper on both sides.
- Add olive oil and 1 tablespoon of butter to a large skillet. Heat over medium-high heat for a few minutes until hot.
- Add the chicken to the hot pan and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
- Reduce heat to medium. Add the remaining butter and sliced onion to the skillet. Sauté for 10-15 minutes until softened and lightly browned, turning heat down if needed to prevent burning.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and Worcestershire sauce. Scrape up any brown bits from the bottom of the pan.
- Stir in the sour cream until smooth. Let the sauce heat through gently for 2 minutes without letting it bubble vigorously to prevent curdling.
- Return the chicken to the skillet and spoon sauce over top. Season with additional salt and pepper if needed. Serve immediately, garnished with fresh parsley if desired.
Notes
If the sauce is too thick, add a little more chicken broth. Use full-fat sour cream to prevent curdling. Watch onions carefully and cook slowly to avoid scorching. Use a meat thermometer to ensure chicken reaches 165°F. For deeper flavor, cook onions even longer at lower heat to fully caramelize.
