2–4 boneless, skinless chicken breast, sliced into cutlets
2 tablespoons olive oil, divided
1/4 of a yellow onion, minced
1 large clove garlic, minced
zest of half a lemon
juice of half a lemon
2/3 package Conebella Farm Garden Garlic spread
1 tablespoon flour
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper, to taste
water, as needed
Serve over cooked pasta, if desired
Instructions
Place chicken in a large skillet and brush with 1 tablespoon olive oil. Sprinkle with salt and pepper.
Heat skillet and cook chicken to 165F. Transfer to a plate and set aside.
In the same skillet, heat remaining olive oil and add onion, garlic and herbs. Cook until onion is soft. Stir in cheese spread, lemon juice, lemon zest and a little water as needed and whisk until smooth. Add flour and stir in. Cook and stir until sauce thickens.
Transfer chicken back to skillet and cook until heated through.