Ingredients:

  • 1.5 lbs chicken breast cutlets
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets dry with a paper towel. Note: Wet chicken steams instead of searing
  2. Season both sides with kosher salt, black pepper, and smoked paprika.
  3. Heat olive oil in a 12 inch stainless steel or cast iron skillet over medium high heat until shimmering.
  4. Sear the cutlets for 3–5 minutes per side until deep golden brown. Remove chicken to a plate and let rest.
  5. Lower the heat to medium. Melt the unsalted butter in the same pan.
  6. Add minced garlic and sauté for 60 seconds until fragrant and translucent.
  7. Pour in the heavy cream, scraping the bottom of the pan to release the browned bits. Simmer for 3–4 minutes until the sauce thickens slightly.
  8. Reduce heat to low. Slowly whisk in the grated parmesan cheese, stirring constantly until melted and smooth. Stir in the fresh lemon juice.
  9. Return the seared chicken and any accumulated juices to the pan. Spoon sauce over the meat and simmer for 2 minutes to heat through.
  10. Garnish with chopped fresh parsley.