Ingredients:

  • 4 Boneless, skinless chicken breasts (thinly sliced or pounded to 1/2 inch thickness)
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Cracked Black Pepper
  • ½ cup All-Purpose Flour (for dredging)
  • 2 tbsp Olive Oil
  • 2 tbsp Unsalted Butter
  • 6 cloves Fresh Garlic (finely minced)
  • 1 small Shallot (finely minced)
  • ½ cup Dry White Wine (optional, substitute with extra stock)
  • 1 cup Chicken Stock (low sodium)
  • 1 cup Heavy Whipping Cream (minimum 35% fat)
  • ½ cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 tsp Lemon Juice (freshly squeezed)
  • 1 tbsp Fresh Parsley (finely chopped, for garnish)
  • 1 tsp Fresh Thyme Leaves
  • Salt and Pepper (to taste)

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally, or pound them gently to an even ½-inch thickness. Season both sides liberally with salt and pepper.
  2. Dredge: Lightly dust the seasoned chicken pieces in the all-purpose flour, shaking off the excess.
  3. Sear: Heat the olive oil and 1 tbsp of butter in the skillet over medium-high heat until shimmering. Sear the chicken in batches (do not crowd the pan) for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
  4. Rest: Remove the seared chicken and place it on a plate or cutting board to rest while you build the sauce.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of butter to the skillet. Sauté the minced shallots for 2 minutes until softened. Add the minced garlic and thyme, and cook for about 30–60 seconds, until fragrant. Do not let the garlic brown or burn.
  6. Deglaze: If using, pour in the white wine. Bring to a simmer and scrape up any browned bits (fond) from the bottom of the pan. Reduce the wine by half (this takes about 2 minutes).
  7. Add Stock and Cream: Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer. Cook, stirring occasionally, for 5–7 minutes, allowing the sauce to reduce and thicken slightly. It should coat the back of a spoon.
  8. Finish the Sauce: Remove the pan from the heat. Stir in the Parmesan cheese until melted and smooth, followed by the lemon juice. Taste the sauce and adjust seasoning (salt and pepper) as needed.
  9. Combine and Serve: Return the resting chicken pieces to the sauce, ensuring they are coated thoroughly. Simmer gently for 1 minute just to reheat the meat.
  10. Garnish: Sprinkle the dish generously with fresh chopped parsley before serving immediately.