Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Dredge each piece in flour, shaking off the excess.
  2. Heat olive oil and butter over medium-high heat in a 12-inch skillet. Once the butter foams, sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add minced garlic to the remaining pan fats and sauté for 60 seconds until fragrant.
  4. Pour in the chicken broth and use a whisk to scrape all the brown bits (fond) from the bottom of the pan. Simmer for 2 minutes until reduced by half.
  5. Stir in the heavy cream and lemon zest. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the lemon juice and Parmesan cheese.
  7. Return the chicken to the pan, spooning the glossy sauce over the meat. Garnish with fresh parsley.