“YUM! Tastes exactly like the garlicky butter that gets brushed on top of the garlic knots.”
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 (serving size: 1 cutlet, 2 Tbsp. sauce)
Ingredients
- 4 (4-ounce) chicken breast cutlets
- 1 1/4 teaspoons kosher salt , divided
- 3/4 teaspoon freshly ground black pepper , divided
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter , cut into pieces, divided
- 6 large garlic cloves , finely chopped
- 2 tablespoons roughly chopped fresh flat-leaf parsley, plus more for garnish
- 1/4 cup shredded Parmesan cheese
- lemon wedges , for serving
Steps
- Gather all ingredients.
- Pat chicken dry with paper towels and season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat oil and 2 tablespoons of the butter in a large skillet over medium-high. Add chicken in an even layer, in batches if necessary; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), 3 to 4 minutes per side. Remove chicken from skillet, using tongs, and set on plate; set aside. Do not wipe skillet clean.
- With skillet off the heat, add remaining 4 tablespoons butter and stir until melted, about 1 minute. Add garlic and stir until fragrant, about 30 seconds.
- Return skillet to medium, and add chicken in an even layer with any accumulated juices. Add parsley and remaining 1/4 teaspoon each salt and pepper; cook, turning chicken occasionally, until chicken is heated through, about 1 minute.
- Remove from heat. Sprinkle evenly with Parmesan cheese and garnish with additional parsley. Serve immediately with lemon wedges.
