Ingredients:

  • 1.5 lbs (680g) Chicken Breast, pounded to 1/2 inch thickness
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Coarse black pepper
  • 2 tbsp (30ml) High-smoke point oil (Avocado or Grapeseed)
  • 4 cloves Garlic, smashed and minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (120ml) Dry white wine
  • 1 tbsp (15g) Fresh Thyme, leaves stripped
  • 1 tsp (5g) Fresh Rosemary, finely minced
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (28g) Unsalted butter, chilled and cubed
  • 1 tbsp Fresh parsley, chopped for garnish

Instructions:

  1. Season the chicken breast with salt and pepper. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Sear the chicken for 4-5 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
  3. Lower heat to medium. Add minced garlic, thyme, and rosemary to the pan. Sauté for 60 seconds until fragrant.
  4. Deglaze the pan with white wine, using a wooden spoon to scrape up the caramelized fond. Simmer until liquid reduces by half.
  5. Pour in heavy cream and simmer for 3–4 minutes until the sauce coats the back of a spoon. Whisk in Parmesan cheese until melted.
  6. Turn off the heat. Whisk in the chilled, cubed butter one piece at a time (monter au beurre) until the sauce is glossy and emulsified. Return chicken to pan and garnish with parsley.