Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets dry with paper towels to ensure a better sear.
  2. In a shallow dish, combine the flour, salt, and pepper.
  3. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  4. Melt the butter in a 12-inch skillet over medium-high heat until it begins to foam.
  5. Place the chicken in the pan without crowding; cook for 4–5 minutes per side until they reach a deep mahogany-colored crust and a safe internal temperature of 165°F (74°C).
  6. Remove the chicken to a plate and set aside.
  7. Reduce heat to medium. Add the minced garlic to the remaining butter in the skillet and sauté for 1 minute until fragrant.
  8. Pour in the half-and-half, whisking constantly to scrape up the browned bits from the bottom of the pan.
  9. Stir in the Parmesan cheese and simmer for 2–3 minutes until the sauce thickens slightly.
  10. Stir in the lemon juice and chopped parsley.
  11. Return the chicken to the pan, spoon the sauce over each piece, and simmer for 1 final minute to heat through.