Chicken with Cream | Beginner Friendly Recipe

Cook the chicken:

1. On a flat surface, pat dry the 4 chicken cutlets. Season on both sides with salt and pepper.
2. Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter.
3. Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 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.
4. Remove from pan onto a plate and set aside.

Make the sauce:

1. 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.
2. 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.

Combine:

1. Add the chicken breasts back into the pan and let it simmer for about 4 to 5 minutes.
2. Serve the chicken with cream sauce with your favorite sides, like southern mashed potatoes and steamed green beans.