Ingredients:

  • 4 medium boneless, skinless chicken breasts (approx. 6 oz each), halved horizontally
  • 2 Tbsp Plain (All-Purpose) Flour
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil (Light)
  • 6-8 cloves fresh Garlic, finely minced
  • 1 tsp Dried Italian Herbs
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio, optional)
  • 1/2 cup low sodium Chicken Stock
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup fresh grated Parmesan Cheese
  • 1 tsp Fresh Lemon Juice (optional)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare Chicken: Slice the chicken breasts horizontally to create 8 thinner cutlets. Pat them completely dry with paper towels—this is key for a good crust.
  2. Dredge: On a plate, combine the flour, paprika, salt, and pepper. Lightly dredge each chicken cutlet, shaking off any excess flour.
  3. Heat the Pan: Heat 2 Tbsp of butter and the olive oil in the large skillet over medium-high heat until the butter melts and foams slightly.
  4. Sear the Chicken: Place 4 cutlets into the hot oil/butter mixture. Sear undisturbed for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes until nearly cooked through. Remove the chicken and set aside on a plate, covering loosely with foil. Repeat with the remaining 4 cutlets.
  5. Sauté Garlic: Reduce the heat to medium-low. Add the remaining 2 Tbsp of butter to the skillet. Once melted, add the minced garlic and dried herbs. Sauté for 60 seconds, stirring constantly, until fragrant. Do not let the garlic burn.
  6. Deglaze: Pour in the white wine (if using). Scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  7. Add Stock and Cream: Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer.
  8. Reduce and Thicken: Reduce the heat to low. Simmer the sauce for 3-5 minutes, allowing it to reduce slightly until it lightly coats the back of a spoon.
  9. Finish the Sauce: Remove the pan from the heat. Stir in the grated Parmesan cheese and the lemon juice (if using). Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning.
  10. Return Chicken: Return the seared chicken cutlets and any accumulated resting juices to the sauce. Ensure they are coated thoroughly.
  11. Final Simmer: Simmer gently for 1-2 minutes until the chicken is piping hot and the internal temperature reaches 165°F (74°C).
  12. Garnish: Remove from heat, garnish generously with fresh chopped parsley, and serve immediately.