Ingredients:

  • 2 Large Chicken Breasts (approx. 600g total), sliced horizontally into 4 thin cutlets
  • 1/2 cup (60g) All-Purpose Flour
  • 1 tsp (5g) Kosher Salt
  • 1/2 tsp (2.5g) Freshly Ground Black Pepper
  • 2 Tbsp (30ml) Extra Virgin Olive Oil
  • 2 Tbsp (28g) Unsalted Butter (for searing)
  • 1 Large Shallot, finely minced
  • 3 Cloves Garlic, minced
  • 1/2 cup (120ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc) OR good quality Chicken Broth
  • 1/2 cup (120ml) Chicken Broth (low sodium)
  • 1 Tbsp (5g) Fresh Thyme Leaves
  • Zest of 1 large Lemon
  • 3 Tbsp (45ml) Fresh Lemon Juice (about 1.5 lemons)
  • 1/2 cup (120ml) Heavy Cream
  • 1 Tbsp (14g) Unsalted Butter, cold (for finishing the sauce)
  • 2 Tbsp (10g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare Chicken: Slice the chicken breasts horizontally to create 4 even cutlets. Pat them completely dry with kitchen paper.
  2. Dredge: Combine flour, salt, and pepper in a shallow dish. Lightly coat each chicken cutlet, shaking off the excess flour. Set aside.
  3. Heat Fat: Heat the olive oil and 2 Tbsp of butter in the skillet over medium-high heat until the butter foams and subsides.
  4. Sear: Place two cutlets in the pan (avoid overcrowding). Sear for 3–4 minutes per side until deeply golden brown. Transfer the seared chicken to a plate and keep warm. Repeat with the remaining cutlets.
  5. Sauté Aromatics: Reduce the heat to medium. Add the minced shallot to the pan and cook for 2 minutes until softened. Add the garlic and thyme, cooking for 30–60 seconds until fragrant.
  6. Deglaze: Pour in the white wine. Use a wooden spoon to scrape up all the lovely browned bits (fond) from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  7. Simmer Broth: Add the chicken broth and lemon zest. Bring to a gentle simmer and reduce the liquid slightly for 3 minutes.
  8. Add Cream & Lemon: Reduce the heat to low. Stir in the heavy cream and fresh lemon juice immediately. Stir constantly for 1 minute until the sauce is uniform and gently bubbling.
  9. Finish Chicken: Return the seared chicken cutlets and any accumulated plate juices to the pan. Baste the chicken with the sauce. Cover and simmer gently for 3–5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Enrich: Remove the pan from the heat. Swirl in the final 1 Tbsp of cold butter until the sauce thickens slightly and becomes glossy (this is called monter au beurre).
  11. Serve: Garnish generously with fresh parsley and serve immediately.