Ingredients:

  • 4 (6 oz / 170 g) chicken breasts
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) black pepper
  • ¼ cup (30 g) all-purpose flour
  • 2 tbsp (30 ml) vegetable oil
  • 3 tbsp (42 g) unsalted butter
  • 5 cloves (15 g) garlic, minced
  • ½ cup (120 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions:

  1. Season the chicken breasts with salt and pepper, then coat each piece in flour, shaking off any excess.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until a deep golden-brown crust forms and the meat is cooked through. Remove chicken to a plate and let rest.
  3. Lower heat to medium and melt butter in the same pan. Sauté minced garlic for 1 minute until fragrant. Pour in chicken broth, whisking to scrape up the brown bits (fond) from the bottom of the pan.
  4. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until melted and smooth. Return chicken to the pan, spoon sauce over the meat for 2 minutes, and garnish with chopped parsley.