Prep the chicken. Pound the chicken cutlets to an even 1/2-inch thickness. Season with Italian seasoning, 1/2 tsp salt, and pepper, then dust lightly with flour.
2
Sear. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and 165°F inside. Transfer to a plate.
3
Cook the garlic. Reduce the heat to medium-low. Melt the remaining 2 tbsp butter and cook the garlic 1 minute, until fragrant.
4
Deglaze. Pour in the broth and scrape up the browned bits. Stir in the cream and simmer 3 minutes, until slightly thickened.
5
Add parmesan. Lower the heat and stir in the parmesan and remaining 1/4 tsp salt until smooth.
6
Finish. Return the chicken and any juices to the pan. Spoon the sauce over and simmer 2 minutes. Garnish with parsley and serve.
Nutrition Facts
4 servings
Serving size
1 cutlet with sauce
Amount per serving
Calories610
% Daily Value *
Total Fat44g57%
Saturated Fat 24g120%
Trans Fat 0g
Cholesterol231mg77%
Sodium920mg40%
Total Carbohydrate7g3%
Dietary Fiber 0g
Total Sugars 2g
Protein46g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Prep the chicken. Pound the chicken cutlets to an even 1/2-inch thickness. Season with Italian seasoning, 1/2 tsp salt, and pepper, then dust lightly with flour.
2
Sear. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and 165°F inside. Transfer to a plate.
3
Cook the garlic. Reduce the heat to medium-low. Melt the remaining 2 tbsp butter and cook the garlic 1 minute, until fragrant.
4
Deglaze. Pour in the broth and scrape up the browned bits. Stir in the cream and simmer 3 minutes, until slightly thickened.
5
Add parmesan. Lower the heat and stir in the parmesan and remaining 1/4 tsp salt until smooth.
6
Finish. Return the chicken and any juices to the pan. Spoon the sauce over and simmer 2 minutes. Garnish with parsley and serve.
AuthorEmma food bloggerDifficultyBeginner
