Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 6 cloves fresh garlic, minced
  • 1/4 cup all-purpose flour
  • 2.5 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1 tsp Worcestershire sauce

Instructions:

  1. Pat the 1.5 lbs of chicken breasts completely dry with paper towels.
  2. Sprinkle both sides with the 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Add the 2 tbsp olive oil to the skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Place chicken in the pan and cook for 4-5 minutes per side until golden and a crust forms. Remove chicken to a plate.
  5. Lower heat to medium and melt the 4 tbsp butter. Add the 6 cloves of minced garlic.
  6. Cook the garlic for about 1 minute until fragrant and pale gold. Do not let it turn dark brown.
  7. Whisk in the 1/4 cup flour. Cook for 1-2 minutes until it smells slightly nutty and starts to bubble.
  8. Slowly pour in the 2.5 cups chicken broth while whisking constantly.
  9. Stir in the 1 tsp thyme, 1/2 tsp onion powder, and 1 tsp Worcestershire sauce.
  10. Simmer for 3-5 minutes until the sauce coats the back of a spoon. Return chicken to the pan to warm through for 2 minutes.