Ingredients:

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

To Serve:

• Cooked pasta
• Fresh parsley, chopped
• Fresh lemon slices

Instructions:

1. Prep the chicken:
   • Season the chicken cutlets with salt and pepper, then coat them lightly in flour, shaking off any excess.
2. Cook the chicken:
   • Heat the olive oil in a large skillet over medium heat.
   • Add 1 tablespoon of butter and let it melt.
   • Swirl the pan to ensure the oil and butter coat the surface evenly.
   • Add the chicken to the skillet, working in batches if needed, and cook for 4-5 minutes on each side until golden brown and cooked through.
   • Remove the chicken and cover it to keep warm.
3. Make the sauce:
   • In the same skillet, melt the remaining tablespoon of butter.
   • Sauté the minced garlic for 1 minute until fragrant.
   • Add the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
4. Prepare the creamy sauce:
   • Lower the heat to medium-low and stir in the heavy cream, lemon juice, and grated parmesan.
   • Let the sauce simmer gently for a couple of minutes.
5. Combine the chicken and sauce:
   • Season the sauce with salt and pepper to taste.
   • Add the chicken back into the skillet and let it simmer in the sauce for a few more minutes, allowing the sauce to thicken and coat the chicken.
6. Serve:
   • Garnish with fresh parsley and serve warm over pasta, mashed potatoes, or rice.
   • Enjoy!

Notes:

• If you use whole chicken breasts, they may be too thick to cook through in the pan. You can finish cooking them in the oven to ensure they're safe to eat.
• For even cooking, use a meat tenderizer to thin out thicker parts of the chicken if needed.
• Avoid using light cream, as it won't thicken the sauce properly.
• Freshly grated parmesan will melt better and offer more flavor than pre-grated cheese.

Storage Tips:

Nutrition