Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp butter
  • 0.5 cup chicken broth
  • 0.5 cup greek yogurt
  • 0.25 cup parmesan cheese
  • 1 tbsp lemon juice
  • 1 cup fresh basil leaves, chiffonade

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken cutlets and sear for 5–7 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. Add butter to the pan, scraping up the browned bits from the bottom. Stir in diced shallots and sauté for 2 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth to deglaze the pan. Stir in the greek yogurt, parmesan cheese, and lemon juice, simmering until the sauce thickens slightly.
  6. Return the chicken to the pan and fold in the fresh basil leaves during the final 60 seconds of cooking to preserve color and flavor.