Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 8 cloves garlic, freshly minced
  • 1 small shallot, finely diced
  • 1 cup chicken bone broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Pat the 1.5 lbs of chicken cutlets completely dry with paper towels. Note: Dry meat sears better than damp meat.
  2. Whisk 0.5 cup flour, 1 tsp salt, and 0.5 tsp pepper in a shallow bowl. Coat each piece of chicken, shaking off the excess.
  3. Add 2 tbsp olive oil and 1 tbsp butter to a large skillet over medium high heat until the butter stops foaming and begins to shimmer.
  4. Place chicken in the pan and cook for 4-5 minutes per side until deep golden brown and the edges shatter slightly. Remove chicken to a plate.
  5. Lower heat to medium. Add 1 small diced shallot and 8 cloves of minced garlic. Cook for 1-2 minutes until the kitchen smells like a dream and they turn translucent.
  6. Pour in 1 cup chicken bone broth. Scrape the bottom of the pan with a wooden spoon until all the brown bits have dissolved into the liquid.
  7. Let the broth reduce by half. This takes about 5 minutes until the liquid looks slightly syrupy.
  8. Pour in 1 cup heavy cream and 0.5 cup Parmesan. Whisk constantly until the sauce is velvety and starts to bubble gently.
  9. Return the chicken to the pan. Add 1 tsp lemon juice and 2 tbsp parsley. Simmer for 2 minutes until the sauce clings to the chicken like a thick glaze.
  10. Turn off the heat and let the dish sit for 3 minutes. The sauce will thicken further as it cools slightly.