Ingredients:

  • 680g boneless skinless chicken breasts, sliced into 1-inch cutlets
  • 5ml smoked paprika
  • 5ml garlic powder
  • 2.5ml fine sea salt
  • 2.5ml cracked black pepper
  • 30ml avocado oil
  • 115g Philadelphia cream cheese, cubed and softened
  • 120ml low-sodium chicken bone broth
  • 2 cloves garlic, minced
  • 5ml dried Italian seasoning
  • 50g freshly grated Parmesan cheese
  • fresh parsley, chopped

Instructions:

  1. Toss the 680g of chicken cutlets with the smoked paprika, garlic powder, sea salt, and black pepper.
  2. Add the 30ml of avocado oil to the pan over medium high heat. Cook 2 mins until the oil shimmers and a faint wisp of smoke appears.
  3. Place the cutlets in the pan, ensuring they don't overlap. Cook 3-4 mins per side until a deep golden crust forms.
  4. Take the chicken out of the pan and set it on a warm plate.
  5. Lower the heat to medium and add the minced garlic. Cook 1 min until the scent of roasted garlic fills the air.
  6. Pour in the 120ml of bone broth, using your spatula to scrape up the browned bits.
  7. Add the 115g of cubed cream cheese and Italian seasoning. Whisk 2 mins until the white cubes melt into a smooth, ivory liquid.
  8. Stir in the 50g of grated Parmesan. Cook 1 min until the sauce thickens and starts to bubble gently.
  9. Place the cutlets back into the pan, coating them in the velvety sauce. Simmer 2 mins until the chicken is heated through and the sauce is glossy.
  10. Sprinkle with fresh parsley and an extra crack of black pepper. Serve immediately while the sauce is at its most fluid.