Instructions

• Place each chicken breast between sheets of plastic wrap or in a zip-top bag and pound the thicker parts until the breasts are an even 1/2-inch thickness.
• Put 1/4 cup all-purpose flour in a shallow dish and season the flour with salt and freshly ground black pepper to taste. Dredge both sides of each chicken breast in the seasoned flour, shaking off excess.
• Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
• Add the dredged chicken breasts to the skillet and cook until golden and the internal temperature reaches 165°F, about 6 minutes per side (times may vary; use an instant-read thermometer). Transfer the cooked chicken to a plate and tent loosely with foil.
• Reduce the heat to medium. Add 2 tsp (2 garlic cloves) minced garlic to the skillet and sauté until fragrant and just lightly golden, about 30 seconds.
• Pour in 1 cup chicken broth, add 2 Tbsp fresh lemon juice and 1/2 tsp dried basil. Bring the mixture to a simmer and cook until it reduces by about half, approximately 2 minutes.
• In a small bowl, whisk 2 1/2 tsp cornstarch into the reserved 1 Tbsp chicken broth until smooth. Pour this slurry into the simmering broth and stir constantly until the sauce is slightly thickened, about 30 seconds.
• Stir in 1/2 cup heavy cream and reduce the heat to low. Add 1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese and stir until the cheese is melted and the sauce is smooth.
• Taste the sauce and adjust seasoning with salt and freshly ground black pepper if needed.
• Return the chicken to the skillet, spoon the sauce over the pieces, and cook on low just until the chicken is heated through, about 1–2 minutes.
• Sprinkle 1 1/2 Tbsp chopped fresh parsley over the chicken and serve warm.