Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • ¾ cup half-and-half
  • ¼ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season with salt, pepper, and smoked paprika, then lightly dust with flour.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and cook for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  3. Reduce the heat to medium. Add the butter to the remaining pan drippings. Once the butter foams, stir in the minced garlic and sauté for 60–90 seconds until fragrant and translucent.
  4. Pour in the chicken broth, using a whisk to scrape up the browned bits (fond) from the bottom of the pan. Allow the liquid to simmer and reduce by half (about 3 minutes).
  5. Stir in the half-and-half and Parmesan cheese. Whisk constantly until the sauce thickens into a velvety consistency.
  6. Stir in the lemon juice and parsley, then return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and simmer for 1 final minute.