Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts ((thin cut or pounded to about 1/4 to 1/2-inch thin))
  • salt
  • pepper
  • 2 tablespoons butter ((divided))
  • 8 cloves garlic ((thinly sliced))
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley ((minced, optional))

Instruction

  • Season both sides of the chicken breasts with the salt and pepper.
  • Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
  • Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
  • Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
  • Remove the chicken to a plate and tent with aluminum foil to keep it warm.
  • Add the remaining butter to the skillet. Once melted, add the sliced garlic.
  • Cook for 30-60 seconds, or until just fragrant.
  • Add the chicken stock and simmer until reduced by half, about 2-3 minutes.
  • Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
  • Add the chicken back to the pan and coat with the sauce.
  • Garnish with fresh, minced parsley, if desired.