Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter, cold
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cutlets with salt and pepper, then dredge lightly in the flour, shaking off any excess.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until the crust is mahogany-colored and the internal temperature reaches 160°F (71°C). Remove chicken to a plate and tent with foil.
  3. Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant and pale gold.
  4. Pour in the chicken stock and use a whisk to deglaze the pan, scraping up the brown bits (fond) from the bottom.
  5. Stir in the heavy cream and grated Parmesan cheese. Simmer for 3-4 minutes until the sauce begins to thicken.
  6. Whisk in the cold butter and lemon juice to create a stable, glossy emulsion. Return the chicken to the pan to coat in the sauce.
  7. Garnish with fresh parsley and serve immediately.