Ingredients:

  • 2 lbs chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • 3 tbsp lemon juice
  • ¼ cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in batches to avoid overcrowding; cook for 3-5 minutes per side until deep golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add the butter to the remaining pan juices. Once the butter foams, stir in the minced garlic and sauté for about 60 seconds until fragrant.
  4. Pour in the chicken broth and lemon juice, whisking to scrape up the brown bits from the bottom of the pan.
  5. Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly and looks glossy.
  6. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat for 2 minutes until heated through. Garnish with fresh parsley.