Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 0.5 cup half-and-half
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with sea salt and cracked black pepper to ensure a proper sear.
  2. Heat extra virgin olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken cutlets.
  3. Sear the chicken for 3-4 minutes per side until the exterior is a deep mahogany golden brown and easily releasing from the surface. Remove chicken to a plate and tent loosely with foil.
  4. Lower the skillet heat to medium. Add the minced garlic, dried oregano, thyme, and crushed rosemary. Sauté for 1 minute until fragrant to bloom the oil-soluble flavors.
  5. Pour in the low-sodium chicken broth to deglaze the pan, using a whisk to scrape up the flavorful brown bits (fond) from the bottom.
  6. Whisk in the half-and-half and grated Parmesan cheese. Allow the sauce to simmer for 3-4 minutes until it reduces slightly and begins to thicken.
  7. Stir in the fresh lemon juice. Return the chicken and any accumulated juices to the pan, coating the poultry in the sauce. Garnish with fresh parsley before serving.