Ingredients:
- 1.5 lb boneless, skinless chicken breasts, sliced into thin cutlets
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tsp dried oregano
- 7 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh lemon juice
Instructions:
- Prep the chicken. Pat 1.5 lb chicken breasts dry with paper towels until no moisture remains on the surface. Note: Dry chicken is the only way to achieve a crisp sear.
- Dredge the cutlets. Combine 1/4 cup flour, 1 tsp kosher salt, 1/2 tsp pepper, and 1 tsp dried oregano in a shallow bowl. Coat each piece of chicken, then shake vigorously to remove any loose flour that might burn in the oil.
- Heat the fats. Add 2 tbsp olive oil and 1 tbsp butter to a 12 inch heavy skillet over medium high heat. Wait until the butter foam subsides and the oil shimmers.
- Sear the protein. Place the chicken in the pan and cook for 4–5 minutes per side. Resist the urge to move them; wait until a deep mahogany crust forms and they release easily from the pan. Remove and set aside.
- Sauté the aromatics. Reduce heat to medium and add 7 cloves of minced garlic. Cook for 30–60 seconds until the kitchen smells intensely fragrant but the garlic remains pale gold.
- Deglaze the skillet. Pour in 1/2 cup white wine or chicken broth. Use a wooden spoon to scrape every brown bit from the bottom as the liquid simmers and reduces by half.
- Build the sauce. Stir in 1 cup heavy cream and 1/3 cup Parmesan cheese. Whisk gently until the sauce begins to bubble and thickens into a velvety consistency.
- The final simmer. Return the chicken and its accumulated juices to the pan. Simmer for 1–2 minutes until the sauce is glossy and clings to the chicken.
- Finish and serve. Remove from heat and stir in 1 tsp lemon juice and 1 tbsp fresh parsley. Serve immediately while the sauce is hot and emulsified.