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Prep the Chicken: Make deep criss-cross cuts across each fillet for faster cooking and deeper flavour penetration.
Season the Fillets: Sprinkle both sides with salt and black pepper. Let them rest for 5 minutes.
Sear in Butter: Add butter to a hot pan and cook fillets on one side until golden. Flip and repeat.
Add Olive Oil & Aromatics: Push the fillets to the side and add oil, garlic, chopped shallot and parsley. Sauté gently.
Pour in Cream: Add heavy cream, nutmeg, and a squeeze of lemon juice to balance richness.
Add Broth or Water: Loosen the sauce with warm water or broth for a silky texture.
Return Chicken to Sauce: Nestle the fillets into the sauce. Spoon sauce over tops.
Simmer with Lid On: Cover and cook for 10 minutes over low heat until fully cooked.
Rest Off-Heat: Let sit for 3–5 minutes before serving to lock in juices.
Plate and Pour Over Sauce: Serve fillets with sauce poured generously over. Garnish with fresh parsley.