Creamy Garlic Chicken

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. 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.

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 pan and toast it for about 30 seconds. Add the chicken broth or stock, and as it simmers, use a wooden spatula to scrape the tidbits from the bottom of the pan. Add warmed cream to the pan and stir, bringing it to a simmer, and then cook it down for about 4 minutes. 

Combine:

1. Add the chicken breasts back into the pan and let them simmer in the sauce for a few minutes, to warm them up and let them absorb the creamy garlic flavor of the sauce.