Ingredients:

  • 1.5 lbs chicken breast (pounded to 1/2-inch thickness)
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 6 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken stock
  • 0.75 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp fresh lemon juice
  • 0.25 cup chopped Italian parsley
  • 1 pinch red pepper flakes

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to a uniform 1/2-inch thickness.
  2. In a shallow bowl, whisk together the flour, smoked paprika, onion powder, salt, and black pepper.
  3. Dredge each piece of chicken in the flour mixture, shaking off any excess coating until a fine veil remains.
  4. Heat olive oil and butter in a 12-inch heavy-bottomed skillet over medium-high heat until the butter is foaming.
  5. Sear the chicken for 5-7 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken and set aside on a plate.
  6. Lower heat to medium and add minced garlic to the skillet, sautéing for 1 minute until fragrant. Deglaze the pan with chicken stock, scraping the browned bits (fond) from the bottom.
  7. Whisk in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce begins to thicken.
  8. Reduce heat to low and stir in the grated Parmigiano-Reggiano until the sauce is smooth and emulsified.
  9. Add the lemon juice and return the chicken to the pan. Garnish with fresh parsley and red pepper flakes before serving.