Method:

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Chicken

• Heat pan to medium high

• Add 1 tbsp butter and 1 tbsp olive oil to pan

• Add chicken to the pan.  Lay chicken away from you to avoid getting a splatter burn. Do not crowd cook in batches if necessary (I made 2 at a time)

• Season with salt and pepper 

• Do not move the chicken for at least 3 minutes. You should hear a sizzling sound the entire time chicken cooking

• Check to see if chicken golden brown.  My chicken was about 1 inch thick and took 8 mins

• Flip and season and plan on same cooking time for this side.

• Carefully and occasionally spoon the pan drippings over the top of the chicken

• Cook until internal temp is 165F or Juices run clear and there is only white or slightly pink inside

Remove chicken and set aside to rest on a plate or large bowl

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Sauce

• Drain excess fat and drippings

• Return pan to medium heat the butter

• When starting to melt add the garlic and onion cook 2 minutes 

• Add the chicken stock and "deglaze" the pan (scrape the cooked bits of chicken off the bottom of pan) 

• Heat to a simmer, bubbles but not boiling

• The sauce looks more like a thin soup, that's ok you are gradually "reducing" or thickening the sauce with the heat.

• Add the cream or half & half

• Add some heat to get back up to a simmer quickly

• Add the shredded parmesan.  It will melt and also thicken the sauce.

• Add the drippings from the resting chicken

• Taste and season with Salt and pepper

• Continue to simmer the sauce until you can run your finger across the back of a spoon and a solid line remains where your finger was.  It should not be thick and still pour easily from a spoon

Garnish with green onion or parsley

​Goes great with rice or mashed potatoes

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