Ingredients:

  • 1.5 lbs chicken breast, cut into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 2 cloves garlic, smashed whole
  • 4 cloves garlic, minced
  • 1 cup chicken bone broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, chilled and cubed

Instructions:

  1. Place the chicken between two sheets of plastic wrap and pound to a uniform 1/2-inch thickness using a meat mallet.
  2. In a shallow bowl, whisk together the flour, sea salt, black pepper, and smoked paprika. Dredge each chicken piece in the mixture, shaking off any excess.
  3. Heat the neutral oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  4. Sear the chicken for 4–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F. Work in batches to avoid crowding. Remove chicken and set aside.
  5. Reduce heat to medium. Add the smashed garlic cloves to the residual fat to mellow, then add minced garlic and cook for 30 seconds until aromatic but not burnt.
  6. Pour in the chicken bone broth to deglaze the pan, scraping up the browned bits (fond). Stir in the heavy cream and simmer until the sauce reduces slightly.
  7. Whisk in the grated Parmesan cheese and lemon juice until the cheese is melted and the sauce is smooth.
  8. Finish the sauce by whisking in the chilled cubed butter (Monter au Beurre) until emulsified and glossy. Return the chicken to the pan to coat before serving.