Recipe Details

Ingredients

• 4 

  boneless, skinless chicken breasts (about 1 1/2 lb. total)

• 1/4 c. 

  all-purpose flour

• 1/2 tsp. 

  garlic powder

• 1/4 tsp. 

  freshly ground black pepper

• 1 1/2 tsp. 

  kosher salt, divided

• 1/4 c. 

  extra-virgin olive oil

• 4 tbsp. 

  unsalted butter

• 1 

  head garlic, cloves separated, peeled, lightly smashed (about 14 cloves)

• 1/4 c. 

  dry white wine

• 1 1/4 c. 

  low-sodium chicken stock

• 1 c. 

  heavy cream

• 1 oz. 

  Parmesan, finely grated (about 1/2 c.)

• Chopped fresh parsley, for serving

Description

1. Step 1Slice each chicken breast in half horizontally to create 8 cutlets. In a shallow bowl, combine flour, garlic powder, pepper, and 1/2 teaspoon salt. Toss chicken in flour mixture until well coated.
2. Step 2In a large skillet over medium-high heat, heat oil and butter until butter melts. Shake off excess flour from chicken, then arrange half of chicken in pan in an even layer. Fry chicken, turning halfway through, until lightly golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining chicken.
3. Step 3Reduce heat to medium. Cook garlic, stirring often, until softened and golden brown, about 2 minutes. Deglaze pan with wine, scraping up any stuck-on bits. Pour in stock and cream; season with remaining 1 teaspoon salt. Simmer, stirring occasionally, until sauce is thickened, 8 to 10 minutes. Stir in Parmesan and nestle chicken back into sauce. Simmer until chicken is heated through, 2 to 3 minutes.
4. Step 4Divide chicken among plates. Top with parsley.