Step 1

Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.

Step 2

Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.

Step 3

Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.

Step 4

Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Step 5

Turn the heat off and remove any excess oil along with any black remnants, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)

Step 6

Add the chicken broth and seasonings: ( 1 tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 1 tsp basil, 1 tsp oregano.)

Step 7

Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup followed by the sour cream, milk, and 2 tsp. lemon juice. Whisk until smooth and combined.

Step 8

Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!