Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • ½ tsp (3g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • ½ cup (120ml) low-sodium chicken broth
  • ¾ cup (180ml) light cream
  • ¼ cup (25g) grated Parmesan cheese
  • 1 cup (30g) fresh basil leaves, chiffonade
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add chicken and sear for 5–7 minutes per side until deep golden-brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan and sauté shallots and garlic for 1–2 minutes until translucent and fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan to deglaze. Simmer for 3 minutes until the liquid is reduced by half.
  5. Stir in the light cream and Parmesan cheese. Whisk constantly on low heat until the sauce thickens slightly.
  6. Stir in the lemon juice to brighten the flavors.
  7. Return the chicken and any accumulated juices to the pan. Simmer for 2–3 minutes until the chicken is cooked through. Stir in fresh basil just before serving.