Step 1

Smash 5 garlic cloves with the blunt edge of the back of a knife and peel. Peel remaining whole cloves; set aside.

Step 2

Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness (use a meat mallet or side of a can). Pat dry.

Step 3

Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each cutlet in the mixture, shake off any excess, then transfer to a dry surface.

Step 4

Melt 2 tablespoons butter in 2 tablespoons oil in a large skillet (I love my braiser) over medium-high heat. Once hot, add chicken and sear each side for 4-5 minutes (depending on thickness) until golden and cooked to 160 degrees F. If the drippings are starting to burn, turn down the heat (we don't want any black drippings!) Transfer chicken to a plate, don't wipe out skillet.

Step 5

Reduce heat to medium. Add a drizzle of oil if needed to the chicken drippings. Add chopped shallot and smashed and whole garlic cloves. Sauté while scraping up the brown bits on the bottom of the pan until shallots are softened and garlic is caramelized, about 3 minutes. Add minced garlic and saute 2 mintues.

Step 6

Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by Worcestershire, Dijon, bouillon and all of the sauce seasonings.

Step 7

Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens almost to desired consistency (it will continue to thicken once you add the Parmesan and chicken), stirring often. Whisk in Parmesan until melted followed by lemon juice.

Step 8

Add chicken back to the pan and spoon some sauce over top. Gently simmer for 1 minute for the chicken to soak in the sauce. Garnish with fresh parsley if desired.