Ayam Parmesan Lemon Krim

Instructions

1. In a large skillet, add 2 tablespoons olive oil and cook 4 chicken breasts, on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side, and cook until no longer pink in the center. Remove chicken and set aside on a plate.
2. Returning to the same skillet, add the minced 3 garlic cloves, and saute for 30 seconds. Pour in 1 cup heavy cream, ½ cup chicken broth, juice from one lemon, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese.
3. Add 2 tablespoons cornstarch and 2 tablespoons water to a small bowl and mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. Add the chicken back to the pan and serve over pasta if desired.