Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon unsalted butter (15 ml)
  • 4 tablespoons unsalted butter (60 ml)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour (30 g)
  • 1 1/2 cups chicken broth (355 ml)
  • 1 cup heavy cream (237 ml)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1/4 teaspoon salt (1.25 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  4. Whisk in flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk in chicken broth, ensuring no lumps form. Then, stir in heavy cream.
  6. Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Return chicken breasts to the skillet. Spoon sauce over the chicken. Simmer for 5 minutes, allowing the flavors to meld.
  8. Garnish with fresh parsley (optional) and serve immediately.