Sort ingredients
tearl42
QR Code
Listen
Pdf
Slice the boneless, skinless chicken breasts in half horizontally to create four thin cutlets. Pat them dry with paper towels for better browning.
In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
Press each chicken cutlet into the Parmesan-flour mixture, ensuring both sides are well coated. Shake off excess.
In a large skillet, melt the butter over medium heat. When it starts to foam, add the chicken cutlets. Cook for 3-4 minutes per side, or until golden-brown and cooked through. Remove to a plate and keep warm.
Without cleaning the skillet, add the minced garlic and let it cook for about 30 seconds until fragrant.
Pour in the heavy cream, salt, and black pepper. Stir, scraping up any brown bits from the skillet.
Simmer the sauce gently for 2-3 minutes until thickened and creamy. Taste and adjust seasoning if necessary.
Return the chicken cutlets to the pan, spooning sauce over the top. Heat gently for an additional minute to combine flavors.
Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.