Description
Tender chicken cutlets seared to perfection and smothered in a creamy garlic parmesan sauce, perfect for a quick and flavorful dinner.
Ingredients
- 2 boneless, skinless chicken breasts, halved lengthwise to make 4 thin cutlets
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or dry white wine)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides generously with garlic powder, salt, and pepper.
- Sear the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat for a few minutes.
- Add the seasoned chicken cutlets to the hot skillet and cook for about 5-6 minutes per side, until they are golden brown and cooked through.
- Transfer the cooked chicken to a plate and loosely tent it with foil to keep warm. Turn off the heat under the skillet for a moment.
- Make the sauce: Return the skillet to medium-low heat (no need to clean). Add the minced garlic and cook for about 30 seconds to 1 minute, scraping up any browned bits from the bottom of the pan (this adds flavor!).
- Sprinkle the flour into the skillet and whisk continually for about 1 minute to create a roux, cooking off the raw flour taste.
- Gradually whisk in the chicken broth (or white wine), ensuring no lumps form. Once smooth, stir in the heavy cream.
- Bring the sauce to a gentle bubble, then reduce the heat and let it simmer for a few minutes until it thickens to your liking.
- Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s fully melted and incorporated into the creamy sauce.
- Return the cooked chicken to the pan, spooning the luscious sauce over the top of each cutlet. Heat through gently for another minute.
- Garnish with chopped fresh parsley before serving. Adjust seasoning with additional salt and pepper if needed.
Notes
- Use freshly grated Parmesan for the best melting and flavor.
- Chicken broth can be substituted with dry white wine for a slightly different taste profile.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.