Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 6 cloves garlic, minced
  • 0.5 cup low-sodium chicken bone broth
  • 0.5 cup light cream or half-and-half
  • 2 tbsp cold unsalted butter, cubed
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Season chicken cutlets with sea salt and black pepper. Lightly dust in all-purpose flour, shaking off any excess to ensure a thin coating.
  2. Heat olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Place chicken in the pan and sear until a mahogany-colored crust forms, approximately 4-5 minutes per side until golden and the edges start to crisp. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add minced garlic to the skillet and sauté briefly until fragrant and pale gold, about 1 minute, taking care not to burn the aromatics.
  4. Deglaze the pan with chicken bone broth, scraping the bottom to release the brown bits. Allow the liquid to reduce by half.
  5. Stir in the light cream and return the chicken to the pan. Simmer for 2-3 minutes until the sauce thickens slightly and chicken is cooked through.
  6. Finish with the 'monter au beurre' technique: Remove the pan from heat and whisk in the cold cubed butter and lemon juice until a glossy emulsion forms. Garnish with fresh parsley and serve immediately.