Perfectly cooked chicken breasts in a deliciously creamy garlic sauce. This is one recipe that pairs great with your favorite side dish!
Total Time:20 minutes
2 large chicken breasts, butterflied lengthwise into 4 pieces
Salt and pepper, for seasoning
1 tablespoon olive oil
2 tablespoons butter divided
6 garlic cloves
1/2 teaspoon finely chopped fresh rosemary*
1 cup low sodium chicken broth, or stock
1 cup half and half or heavy cream
On a flat surface, pat dry the 4 chicken cutlets. Season on both sides with salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter. Once the butter is melted, place the chicken pieces on the pan and cook for 3 to 4 minutes on the first side, without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side until the internal temperature reaches 165F. Remove from pan onto a plate and set aside.
Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don’t burn.
Add the rosemary to the garlic and toast it for about 30 seconds. Add the chicken broth or stock and let it simmer to begin to lift the toasty chicken tidbits from the pan. Add the cream, bring it to a simmer and let the sauce cook down for 3 to 4 minutes until it’s visibly reduced.
Add the chicken breasts back into the pan and let it simmer for about 4 to 5 minutes.