Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp paprika

Instructions:

  1. Season the chicken cutlets with salt, pepper, and garlic powder. Combine flour and paprika in a shallow bowl and dredge each piece of chicken, shaking off excess.
  2. Heat olive oil and 2 tbsp of butter over medium-high heat. Sear chicken for 5–7 minutes per side until a mahogany crust forms and internal temperature reaches 165°F (74°C). Remove and set aside.
  3. Reduce heat to medium. Melt 4 tbsp of butter and sauté minced garlic for 1 minute until fragrant.
  4. Pour in heavy cream, scraping the bottom of the pan to incorporate the fond. Simmer for 3–5 minutes until thickened.
  5. Stir in Parmesan cheese until smooth. Return chicken and any juices to the pan, spoon sauce over the chicken, and simmer for 2 minutes. Garnish with fresh parsley.