1. 1

   Step 1

   Fillet the 600 g chicken breasts into four thinner cutlets.

2. 2

   Step 2

   Season the chicken with 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.

3. 3

   Step 3

   Coat the chicken evenly with 30 g all-purpose flour on both sides.

4. 4

   Step 4

   Heat a skillet over medium heat with 2 Tbsp olive oil and 15 g butter (half of the total).

5. 5

   Step 5

   Sear the chicken for about 4 minutes per side until golden brown and cooked through.

   Timer 8 min
6. 6

   Step 6

   Remove the chicken from the skillet and set aside, keeping it warm.

7. 7

   Step 7

   Peel the garlic cloves from the bulb and smash them with the side of a knife.

8. 8

   Step 8

   Add the remaining 15 g butter to the skillet and sauté the smashed garlic cloves.

   Timer 3 min
9. 9

   Step 9

   Pour in 250 ml chicken broth, 180 ml heavy cream, and add 1/2 tsp garlic powder.

10. 10

    Step 10

    Stir the sauce, scraping up any browned bits from the bottom of the skillet.

11. 11

    Step 11

    Simmer the sauce until it reduces and thickens by about 50%.

    Timer 10 min
12. 12

    Step 12

    Taste the sauce and adjust seasoning with additional salt and pepper if needed.

13. 13

    Step 13

    Return the chicken to the skillet, coat with the sauce, and heat through.

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