Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680 g)
  • Salt and black pepper, to taste
  • 2 tablespoons (30 g) all-purpose flour
  • 2 tablespoons (30 mL) olive oil
  • 4 tablespoons (60 g) unsalted butter
  • 4 cloves garlic, minced (approximately 12 g)
  • 1 cup (240 mL) chicken broth
  • 1 cup (240 mL) heavy cream
  • 1 teaspoon (5 g) dried Italian herbs (or 1 tablespoon fresh)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season chicken breasts with salt and pepper. Lightly coat each piece with flour.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté until fragrant (about 1 minute).
  4. Pour in chicken broth and stir, scraping up browned bits from the pan. Stir in heavy cream and dried herbs; bring to a simmer. Cook until sauce thickens (about 3-5 minutes).
  5. Return chicken to the skillet, coating with the sauce. Simmer for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.