Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and begins to brown.
  3. Add chicken in a single layer; sear for 5-7 minutes per side until a deep golden-brown crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
  4. Reduce heat to medium. Add minced garlic to the pan fats and sauté for 1 minute until fragrant.
  5. Pour in the chicken broth and use a whisk to scrape the browned bits (fond) off the bottom of the pan. Simmer and reduce liquid by half (about 3 minutes).
  6. Stir in heavy cream and nutmeg. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Turn heat to low and slowly whisk in the grated Parmesan cheese until melted and glossy.
  8. Stir in the fresh basil and lemon juice.
  9. Return the chicken and any accumulated juices to the pan to coat in sauce and serve.