Too complicated for a Friday? Maybe but it was good!

Our freezer needs some work... like we need to eat what is in it because we have a quarter of a cow coming at some point, so we need to work on what's in there. Sure, we keep adding jam, pork chops, chicken, peaches too! MUST clean out the freezer! I ended up taking some chicken thighs out to make some room for pork chops, so needed to find a use for them. This Herb Chicken fit the bill. I also made it with egg noodles so my kids were happy to add butter and garlic salt to that... Andy and I soaked our noodles in this herb sauce which was fantastic I might add. This recipe was wonderful. I mean pounding chicken, dredging, and cooking it in oil is a pain in the butt. It is, I'm not going to lie about that. It's messy and you are always wondering if this stuff is actually cooked. But is it worth it? 100% worth it for a great dish. On a Friday when I'm ready to be done with the week worth it? I mean I guess... that's what I did. And yes, we sat and ate as a family and were thankful for a great dinner.

Herb Chicken
Chicken
2 large boneless skinless chicken breasts, about 1.5 lbs.
Salt/Pepper
2 teaspoons Italian seasoning
3 tablespoons all-purpose flour
1-2 tablespoons olive oil
Sauce
1 cup chicken broth
10.5 oz. cream of chicken soup
¾ cup sour cream
¼ cup milk
2 teaspoons lemon juice
Seasonings
1 teaspoon EACH: onion powder, garlic powder, basil, oregano
½ teaspoon EACH: mustard powder, dried parsley
Fresh Parsley, to garnish, optional

Combine the chicken broth and seasonings. Set aside. Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat the chicken dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Turn the heat off and add the chicken broth/seasoning mixture (from step 1 of prep work). Use a silicone spatula to "clean" the bottom and sides of the skillet.
Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until fully combined. Gradually stir in the sour cream until combined, followed by the milk, then the lemon juice. Make sure the heat isn't too high, you don't want the sour cream to curdle.
Add the Chicken Back and Serve
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!