Prepare Ingredients

1. In a large measuring cup, whisk together all sauce ingredients and set aside.
2. Slice each chicken breast in half lengthwise to make thinner cutlets. Cover with plastic wrap and pound to ½-inch thickness.
3. Season both sides with lemon pepper seasoning. Lightly coat each piece with flour on both sides and gently rub it in.

Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the chicken pieces in batches for 4–5 minutes per side, or until golden-brown and cooked through. Remove and set aside on a plate.

Deglaze the Pan

1. Turn the heat off, pour in the white wine, then set heat to medium.
2. Scrape up the browned bits (fond) from the pan using a silicone spatula. Simmer for about 3 minutes, or until the wine reduces by half.

Build the Sauce

1. Add butter and minced garlic to the skillet. Sauté for 1 minute.
2. Stir in the 3 tablespoons of flour and cook for 2 minutes, stirring constantly.
3. Gradually pour in the reserved sauce mixture in small splashes while whisking continuously to keep it smooth.

Simmer and Finish

1. Bring the sauce to a gentle boil, then reduce heat and simmer uncovered for 5 minutes.
2. Lower the heat to low. Gradually add the Parmesan cheese, stirring until melted. Stir in lemon juice.
3. Return the chicken to the skillet, spoon the sauce over it, and let everything simmer for another 4 minutes uncovered.
4. Add lemon wedges and simmer 1 minute more. Remove from heat.
5. Garnish with parsley and freshly cracked black pepper before serving.

Lemon Pepper Seasoning:

1. Redmond Real Salt’s lemon pepper is a top choice — it includes sea salt and full flavor. If using a stronger blend like McCormick, start with less and adjust to taste.
2. (Use promo code “COZY” on Redmond for 15% off.)

Wine Alternatives:

1. Sauvignon Blanc is best, followed by Chardonnay or Pinot Grigio. Substitute with chicken broth if preferred.

Parmesan Tip:

1. Always grate from a fresh block — it melts smoother and enhances the dish’s flavor better than pre-shredded.

Optional Add-Ins:

1. Capers or fresh baby spinach can be stirred into the sauce just before serving for extra zest or greens.

Serving Ideas:

1. This dish pairs beautifully with mashed potatoes, roasted vegetables, angel hair pasta, or a crisp green salad.

❄️ Storage & Reheating

1. Refrigerator: Store leftovers in an airtight container for up to 3 days.
2. Freezer: Freeze for up to 3 months — this dish freezes very well!
3. To Reheat from Frozen: Thaw in the fridge overnight or defrost in the microwave. Then bake in a lightly greased, covered dish at 350°F (175°C) for 20–25 minutes.