Ingredients:

  • 1.5 lb chicken breasts, sliced into cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 6 cloves garlic, minced
  • ½ cup dry white wine
  • 1 ½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breast dry and season with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken for 5-7 minutes per side until a golden-brown crust forms. Remove chicken to a plate; do not wipe out the pan.
  2. Lower the heat to medium. Melt the butter into the residual chicken fats. Add the minced garlic and sauté for 1-2 minutes until fragrant and nutty.
  3. Pour in the white wine, scraping the bottom of the pan with a whisk to release the browned bits (fond). Let the liquid reduce by half.
  4. Stir in the heavy cream and bring to a gentle simmer for 3-5 minutes. Stir in the Parmesan cheese until melted and smooth.
  5. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 2 more minutes. Stir in the lemon juice and parsley just before serving.