How to Make Creamy Garlic Chicken

Prepare the Chicken

• Butterfly two chicken breasts into four thin cutlets. Season them with kosher salt and cracked black pepper. Set aside.

Sauté the Chicken

• Heat avocado oil in a skillet. Once the oil is hot but not smoking, add the seasoned chicken cutlets. Sauté for 4-5 minutes per side or until the chicken is cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of your chicken. Remove from the pan.

Make the Sauce

• Reduce the heat to medium and in the same pan add the diced sweet onion and lightly crushed whole garlic cloves. You can crush the garlic by pressing it with the back of a spoon. This helps release the garlic flavor when sautéing. Sweat for 3-4 minutes in the pan or until the onions are soft and translucent.

  Deglaze the pan with white wine, stir well. Allow the wine to reduce by half before adding the bone broth, stir well. Allow the bone broth to reduce by half before adding the heavy cream. Once the cream is well combined. Add the Dijon mustard and whisk until well combined.

  Next, add the grated parmesan cheese. Once the cheese is fully melted, taste for seasoning. Keep in mind that the parmesan cheese and broth can have a good amount of salt. So season accordingly. You might want to add a touch more cracked black pepper. Remove the garlic cloves if they haven't fully softened.

Assemble the Dish

• Nestle the chicken back into the pan along with any juices. If the sauce gets too thick, add a touch more low sodium chicken broth or chicken bone broth to thin it back out. Top each cutlet with some shredded mozzarella cheese. Cover with a lid to let the cheese melt. Once the cheese is melted, top with freshly chopped chives, and serve hot!