Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 1 tsp Fine sea salt
  • ½ tsp Black pepper, freshly ground
  • 2 Tbsp Olive oil
  • 1 Tbsp Unsalted butter
  • 5 cloves Fresh garlic, minced (approx. 3 Tbsp)
  • 1 small Shallot, finely diced (optional)
  • 1 tsp Dried thyme
  • ½ cup Dry white wine OR extra Chicken Stock
  • 1 cup Low-sodium chicken stock
  • 1 cup Heavy cream
  • ½ cup Parmesan cheese, freshly grated
  • 1 Tbsp Fresh parsley, finely chopped
  • A squeeze of fresh lemon juice (optional)

Instructions:

  1. Prep Chicken: Pound the thickest part of the chicken breasts until they are roughly ¼ inch (6 mm) thick, ensuring even cooking. Pat them thoroughly dry.
  2. Season: Season both sides generously with salt and pepper.
  3. Heat the Pan: Heat olive oil and butter in the large skillet over medium-high heat until the butter foams slightly.
  4. Sear: Add the chicken (work in batches if necessary to avoid overcrowding). Sear for 4–6 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C).
  5. Rest: Remove chicken immediately and transfer to a cutting board. Tent loosely with foil and allow to rest while preparing the sauce.
  6. Sauté Aromatics: Reduce the heat to medium-low. Add the remaining butter (if needed) and the diced shallots to the skillet, scraping up any brown bits (fond). Sauté for 2 minutes until softened.
  7. Add Garlic and Thyme: Stir in the minced garlic and dried thyme. Cook for 60 seconds until fragrant—do not allow the garlic to brown or burn.
  8. Deglaze: Pour in the white wine (or extra stock). Increase the heat to medium-high and use a wooden spoon to scrape all the lovely brown bits from the bottom of the pan. Reduce the wine by half (approx. 3 minutes).
  9. Add Stock: Pour in the chicken stock and bring to a simmer. Reduce the liquid volume by about one-third to concentrate the flavour.
  10. Finish with Cream: Reduce the heat to low. Stir in the heavy cream and allow the sauce to barely simmer for 3–5 minutes until it thickens slightly.
  11. Enrich: Remove the pan from the heat. Stir in the grated Parmesan cheese until fully melted and smooth. Season the sauce with additional salt and pepper as needed.
  12. Slice and Return: Slice the rested chicken breasts against the grain. Return the sliced chicken (and any resting juices) to the sauce.
  13. Garnish: Drizzle with a squeeze of fresh lemon juice (if using) and sprinkle generously with fresh parsley.
  14. Serve Hot: Serve immediately with your chosen accompaniment.