Ingredients
Equipment
Method
Step 1: Prepare the Chicken
- Slice chicken breasts into thin cutlets and pat dry using paper towels. Season both sides with garlic powder, paprika, salt, and black pepper.

Step 2: Heat the Pan
- Heat olive oil in a large skillet over medium heat until shimmering.

Step 3: Sear the Chicken
- Add chicken to the pan without overcrowding. Cook for 4–5 minutes per side until golden brown and almost cooked through. Remove and set aside.

Step 4: Make the Base
- In the same pan, melt butter. Add chopped shallot and cook for 1 minute. Then add minced garlic and sauté for about 30 seconds.

Step 5: Add Flour
- Sprinkle flour into the pan and stir well to create a light roux. Cook for 1 minute.

Step 6: Add Liquid
- Pour in chicken broth and lemon juice. Scrape the bottom of the pan and let it simmer for 2–3 minutes.

Step 7: Add Cream & Cheese
- Lower heat and slowly stir in heavy cream. Add Parmesan cheese and mix until smooth and creamy.

Step 8: Combine Chicken
- Return chicken to the skillet. Spoon sauce over each piece and cover. Simmer on low heat for 8–10 minutes.

Step 9: Garnish & Serve
- Sprinkle fresh parsley and serve hot with extra sauce.

Notes
- Use fresh lemon juice for best flavor
- Keep heat low when adding cream to avoid curdling
- Simmer uncovered for thicker sauce
- Don’t overcook chicken to keep it juicy
