Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the meat. Sprinkle salt and pepper over both sides of your chicken cutlets. Note: Seasoning right before cooking prevents the salt from drawing out too much moisture.
  2. Heat the oil. Place your skillet over medium high heat and add the olive oil. Wait until the oil shimmers and almost smokes.
  3. Sear the chicken. Add cutlets to the pan and cook 3-5 minutes per side until golden brown and slightly charred.
  4. Rest the meat. Remove chicken from the pan and set it aside on a plate. Note: This prevents the chicken from overcooking while we make the sauce.
  5. Melt the butter. Lower heat to medium and add butter to the same skillet.
  6. Sauté the garlic. Add minced garlic and cook for 1 minute until fragrant but not brown.
  7. Simmer the cream. Pour in the heavy cream and bring to a gentle simmer.
  8. Thicken the sauce. Whisk in Parmesan and lemon juice, stirring for 3-5 minutes until the sauce is velvety and coats the back of a spoon.
  9. Glaze the chicken. Return chicken to the pan and spoon the sauce over it for 2 minutes.
  10. Final touch. Garnish with chopped parsley and serve immediately.