Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Unsalted Butter (1 Tbsp for searing, 3 Tbsp for sauce)
  • 6 cloves Fresh Garlic, finely minced
  • ½ cup Dry White Wine (optional, such as Sauvignon Blanc)
  • ¾ cup Chicken Stock (low sodium)
  • 1 cup Double Cream (Heavy Cream, minimum 35% fat)
  • ½ cup Freshly grated Parmesan cheese
  • 1 teaspoon Dried Italian Herbs
  • ½ teaspoon Red Pepper Flakes (optional)
  • 2 Tablespoons Fresh Parsley, chopped

Instructions:

  1. Prep the Chicken: Pound the chicken breasts to an even thickness of about ¾ inch (2 cm). Season generously with salt and pepper.
  2. Heat the Pan: In a large, heavy-bottomed skillet, heat the olive oil and 1 Tbsp of butter over medium-high heat until shimmering.
  3. Sear the Chicken: Place the chicken cutlets in the hot pan. Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Work in batches if necessary.
  4. Rest the Chicken: Remove the chicken from the pan and set aside on a plate. Cover loosely with foil.
  5. Melt the Garlic Butter Base: Reduce the heat to medium-low. Add the remaining 3 Tbsp of butter to the same pan. Once melted, add the minced garlic and sauté gently for 60–90 seconds. Do not let the garlic brown.
  6. Deglaze (Optional): Pour in the white wine (if using). Increase heat, scrape up any browned bits (fond) from the bottom, and let the wine reduce by half (about 2 minutes).
  7. Add Stock and Herbs: Pour in the chicken stock, dried Italian herbs, and red pepper flakes. Bring to a gentle simmer and reduce the liquid slightly, about 3–4 minutes.
  8. Introduce the Cream: Reduce the heat back to low. Stir in the heavy cream. Allow the sauce to simmer very gently for 2–3 minutes until it thickens slightly.
  9. Finish the Sauce: Remove the pan from the heat. Gradually whisk in the freshly grated Parmesan cheese until smooth and fully melted. Taste and adjust seasoning.
  10. Return Chicken to Sauce: Place the seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the creamy sauce generously over the chicken.
  11. Garnish: Scatter the fresh chopped parsley over the dish and serve immediately while hot.