Prepare the Chicken: Slice each chicken breast in half horizontally to make thinner cutlets. This helps them cook more quickly and evenly. In a shallow bowl, mix together the plain flour, salt, and black pepper. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess.

Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once hot, carefully place the chicken cutlets in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it burn, as it will turn bitter.

Deglaze the Pan: Pour in the white wine or chicken stock to deglaze. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is hiding! Let it bubble and reduce by about half, which should take 2-3 minutes.

Create the Cream Sauce: Stir in the double cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.

Add the Cheese: Reduce the heat to low, then gradually stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in small batches to prevent it from clumping. Taste the sauce and season with a little more salt and pepper if needed.

Combine and Finish: Return the cooked chicken to the pan, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece. Let it simmer gently for another 1-2 minutes, just to heat the chicken through.

Garnish and Serve: Sprinkle with freshly chopped parsley and serve immediately.