Step 1

Season chicken with salt and pepper, then dredge in flour and shake off any excess.

Step 2

In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.

Step 3

Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

Step 4

Melt 1 tablespoon of butter, and saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

Step 5

Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.

Step 6

Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.