Ingredients:

  • 1.5 lbs chicken breasts, sliced into even cutlets
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 4 cloves garlic, minced
  • 2.5 cups low-sodium chicken broth
  • 1 tbsp fresh herbs (thyme, rosemary, and parsley), chopped
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Season chicken cutlets with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a 12-inch heavy skillet over medium-high heat.
  2. Sear chicken for 3-4 minutes per side until golden brown and mahogany-colored. Remove chicken from the pan and set aside on a plate (it will finish cooking in the sauce).
  3. Reduce heat to medium. Melt the remaining 3 tbsp of butter in the same skillet, scraping up the browned bits (fond).
  4. Add minced garlic and cook for 30 seconds until fragrant. Whisk in the flour, onion powder, and smoked paprika. Cook the roux for 2 minutes, whisking constantly, until it smells nutty.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the fresh herbs.
  6. Return the chicken and any accumulated juices to the skillet. Simmer for 3-5 minutes until the gravy thickens and the chicken reaches an internal temperature of 165°F (74°C).