Ingredients

• 3 large (600 g) chicken breasts boneless and skinless, sliced into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons (45 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 g) unsalted butter divided
• 3 cloves garlic minced
• 1 cup (240 ml) chicken stock or chicken broth
• 1 cup (240 ml) heavy cream
• 4 teaspoons (20 ml) fresh lemon juice
• ½ cup (43 g) parmesan cheese grated

To serve

• cooked pasta
• parsley chopped
• fresh lemon slices

Instructions

1. Season both sides of the chicken cutlets with salt and pepper, then lightly coat them in flour. Shake off any excess so they’re evenly dusted but not heavy.
2. Warm a large skillet over medium heat. Add olive oil along with 1 tablespoon of the butter. Once melted and combined, place the chicken pieces into the pan.
3. Cook the chicken in batches if needed to avoid crowding. Let each side brown for about 4–5 minutes until the exterior is golden and the chicken is fully cooked. Remove the pieces and set them aside on a plate, keeping them covered.
4. Add the remaining tablespoon of butter to the skillet. Stir in the garlic and cook briefly until fragrant. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits.
5. Lower the heat to medium-low. Stir in the heavy cream, lemon juice, and parmesan cheese. Let the sauce gently bubble and thicken for a couple of minutes.
6. Taste and adjust seasoning with salt and pepper if needed. Return the chicken to the skillet and let it simmer in the sauce until everything is heated through and the sauce has thickened further.
7. Finish with fresh chopped parsley and serve warm alongside pasta, mashed potatoes, or rice.

• If you’re using whole chicken breasts instead of thin cutlets, they are thicker and may require finishing in the oven to ensure they cook all the way through safely.
• For uneven cutlets, pound thicker areas gently so everything cooks at the same rate.
• Avoid using light or single cream since it won’t create the same thick, rich sauce.
• For best flavor and smooth melting, use freshly grated parmesan from a block rather than pre-shredded versions.

• Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a microwave or oven and add a small splash of water or broth to loosen the sauce as it thickens when chilled.
• Freezing is not recommended because creamy sauces tend to separate and become grainy after thawing.