Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) olive oil
  • 4 tbsp (57g) unsalted butter
  • 5 cloves (25g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 1 tsp (2g) dried oregano
  • ¼ tsp (1g) paprika
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Pound the chicken to an even thickness if necessary.
  2. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Sear the chicken for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside.
  3. Lower the heat to medium. Melt the butter in the same pan, scraping up the brown bits (fond). Add the minced garlic and sauté for 1 minute until it smells nutty and fragrant.
  4. Stir in the heavy cream, dried oregano, and paprika.
  5. Whisk in the Parmesan cheese until the sauce is smooth and begins to thicken.
  6. Return the chicken and any accumulated juices to the pan. Simmer for 3–5 minutes until the sauce is velvety and the chicken is fully cooked.
  7. Finish by stirring in the fresh lemon juice and garnishing with chopped parsley.