Step by step

Method

5 steps

1. 1

   Fillet each chicken breast into two thin cutlets, or start with thin-cut breasts. Season both sides with Italian seasoning, salt, and pepper, then dust with flour and rub it in lightly.

2. 2

   Heat the olive oil and 1 tablespoon butter in a wide skillet over medium heat. Add the chicken and cook about 4 minutes per side, until golden and 165°F in the thickest part. Transfer it to a clean plate and cover loosely.

3. 3

   Melt the remaining butter in the skillet over medium-low heat. Add the peeled, smashed garlic cloves and cook 3 minutes, stirring often, until pale gold and fragrant.

4. 4

   Pour in the broth and cream, then add the garlic powder. Scrape up the browned bits and simmer 8–10 minutes, until the sauce has reduced by about half and leaves a clear trail when you drag a spoon through it.

5. 5

   Taste for salt and pepper. Return the chicken and any juices to the skillet, spoon the sauce over it, and warm for 2 minutes. Serve with parsley if you have it.