Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup light cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Pat the chicken breast dry with paper towels. Note: Excess moisture prevents the mahogany crust from forming. Season both sides evenly with 1/2 tsp salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a 12 inch stainless steel or cast iron skillet over medium high heat.
  3. Add chicken cutlets and cook for 3–5 minutes per side until a mahogany colored crust forms and the internal temperature reaches 165°F (74°C).
  4. Remove chicken and set aside on a plate. Note: Let them rest here so they don't overcook while you make the sauce.
  5. Reduce heat to medium. Add 3 cloves minced garlic to the remaining pan juices and sauté for 30–60 seconds until fragrant.
  6. Use a whisk to scrape up the browned bits from the bottom of the pan. Note: This is where the deepest flavor lives.
  7. Pour in 1 cup light cream and bring to a gentle simmer.
  8. Stir in 1/2 cup Parmesan cheese, 1 tbsp lemon juice, and 1 tsp lemon zest. Simmer for 2–3 minutes until the sauce thickens slightly and looks velvety.
  9. Fold in 2 tbsp fresh parsley, 1 tbsp fresh thyme, and 1 tbsp fresh chives.
  10. Return the seared chicken and any accumulated juices to the pan, turning to coat each piece in the sauce. Serve immediately.