Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add chicken and sear for 3–5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add the minced shallots and garlic, sautéing for 1–2 minutes until fragrant and translucent, scraping up the brown bits (fond) from the bottom of the pan.
  4. Pour in the heavy cream and bring to a gentle simmer for 3–4 minutes until slightly thickened. Stir in the grated Parmesan cheese, whisking constantly until the sauce is smooth and velvety.
  5. Stir in the lemon juice and fresh basil.
  6. Return the seared chicken and any accumulated juices back into the skillet. Spoon the sauce over the meat and simmer for 1 minute to reheat. Remove from heat immediately.