Season chicken generously on both sides with salt, pepper and Tuscan seasoning. In a large skillet over medium heat, heat 2 tablespoons of oil. Add chicken and cook until golden and no longer pink, 8 minutes per side. Remove chicken from the pan and add the remaining olive oil. Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes. Add milk, parmesan and lemon zest and whisk to combine. Season with salt and pepper and bring to a simmer. Return chicken to the skillet and let simmer until the sauce has thickened slightly 2-3 minutes. Baste the chicken with the sauce, garnish with parsley and serve.
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