Instructions

• Pat dry 2–3 chicken breasts (boneless, skinless) that have been sliced lengthwise into cutlets. Season both sides with salt and pepper; set the cutlets aside.
• Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil (not extra virgin). Once the oil is hot and shimmering, add 2 tablespoons (28 g) unsalted butter and let it melt.
• Add the seasoned chicken cutlets to the skillet in a single layer (work in batches if needed to avoid crowding). Cook about 5–7 minutes per side, or until each cutlet is golden brown and cooked through (no pink in the center). Remove the cooked chicken from the skillet and set aside on a plate.
• Reduce the heat to medium. Add 3 minced or crushed garlic cloves to the same skillet and cook, stirring, for about 30–60 seconds, until fragrant but not browned.
• Pour in 1/4 cup (60 ml) of the 1 cup (240 ml) chicken stock to deglaze the pan, scraping up any brown bits from the bottom with a spatula.
• Cut 8 ounces (225 g) cream cheese into pieces and add it to the skillet. Add 1 teaspoon Dijon mustard and 1 teaspoon Italian seasoning, plus another 1/4 cup (60 ml) chicken stock. Stir continuously over medium-low heat until the cream cheese is mostly melted and combined with the liquids.
• Add the remaining 1/2 cup (120 ml) chicken stock to the skillet and stir to combine. Lower the heat to low and let the sauce simmer gently for about 1–2 minutes, until it begins to thicken.
• Stir in 1/2 cup (43 g) shredded parmesan cheese until it melts into the sauce. If using, add 1/4 teaspoon red pepper flakes to taste.
• Return the cooked chicken cutlets to the skillet, spooning the sauce over them so they are well coated. Warm the chicken in the sauce for 1–2 minutes to reheat and marry the flavors.
• Remove the skillet from the heat. If using, sprinkle 1 teaspoon fresh chopped parsley over the chicken as a garnish.
• Serve the chicken hot, spooning any remaining sauce over the top.