Ingredients:

  • 1.5 lbs (680g) chicken breast, sliced into thin cutlets
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (30ml) olive oil
  • 4 tbsp (56g) unsalted butter
  • 6 cloves (18g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Wet chicken steams instead of searing, and you'll miss out on that brown crust.
  2. Season both sides generously with 1 tsp salt and 1/2 tsp black pepper.
  3. Heat 2 tbsp olive oil in a 12 inch skillet over medium high heat until it is shimmering.
  4. Add chicken and sear without moving it for 3-5 minutes per side until a deep golden brown mahogany color is achieved.
  5. Remove chicken and set aside on a plate. Note: Let them rest so the juices redistribute.
  6. Lower the heat to medium. Melt 4 tbsp butter in the same pan and add 6 cloves of minced garlic.
  7. Sauté for about 60 seconds until aromatic and fragrant.
  8. Pour in 1 cup heavy cream and bring to a gentle simmer, scraping the bottom of the pan to release the caramelized fond.
  9. Stir in 1/2 cup parmesan cheese until melted and smooth.
  10. Return the chicken and its accumulated juices to the pan.
  11. Spoon the sauce over the meat for 2-3 minutes until the sauce has thickened and looks velvety.
  12. Stir in 1 tbsp chopped parsley and 1 tsp lemon juice right before serving.